Calamari Balsamic Stir-fry

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Home > posts > 2014 > 08 > 20140819_213515_calamari-balsamic-stir-fry.html

Calamari Balsamic Stir-fry

/posts/2014/08/20140819_213515_calamari-balsamic-stir-fry.html

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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 (Maple Grove Farms of Vermont-- 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)

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Original WP Post ID: 8701

Original WP Pub Date: 2014-08-19_213515