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Home > posts > 2014 > 08 > 20140819_213515_calamari-balsamic-stir-fry.html
Calamari Balsamic Stir-fry
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Meredith is out of town so this was my opportunity to make calamari. I settled on the balsamic stir fry. I made a balsamic-cilantro stir-fry sauce mostly inspired by the balsamic broccoli.[@rev]The actual ingredients are below. Note that since I was using the immersion blender, there was no reason to do the cornstarch separately.
I stir-fried it as I had been doing. First the meat with a bit of oil, then the veggies with water and lots of tossing to steam them. I feel like I should be actually stir-frying them but I really want to keepthe oil use down and I am not sure what to do otherwise.
I do not know if it was because I had to quick-defrost the calamari, if it was my cooking method, and/orthe calamari itself but the squid wasflavorless. I will not ruse to use it again. Chicken would have been better. Also, I am still not loving this stir-fry sauce. I think the hunt for a balsamic stir-fry sauce will continue.
Anyway, for the sauce, I usedthe following. The mayo was a strange choice but I thought it could give it a bit of a tang.
1cup [whole bottle] Fat Free Balsamic Dressing (
This page was converted from Wordpress with a custom script by Justin Winokur. Most links and images should still work. However, if any links are broken, see the HTML (or Markdown) source to try to deduce the intended destination.- Do Not Use the Sugar Free Version!),
1 Tbsp ofthe following: Sriracha, canola oil, soy sauce, light mayo, cornstarch
1 tsp of sesame oil
1 thai chili, chopped
1/2 bunch of cilantro, chopped.
Combine all and immersion blend until fully emulsified and combined.
The vegetables were:
3 medium heads broccoli
1zucchini
1 jalapeo (deseeded)
1 red bell pepper
1 thai chili pepper.
I also made 2/3 cup brown rice roughly following this[@rev](password is the name of my dog, all lower case)
Original WP Post ID: 8701
Original WP Pub Date: 2014-08-19_213515