Squid marinated in teriyaki on European wok vegetables

Ingredients for 6 servings:

• 400 g squid tube(s)
• 8 tbsp teriyaki sauce
• 1 medium-sized garlic clove(s)
• 1 large carrot(s)
• 1 jar soy sprouts
• 1 jar bamboo shoot(s)
• 1 dash of sesame oil
• 1 small bell pepper(s), yellow
• 1 small celeriac
• 1 small turnip(s)
• 1 leek(s)
• 1 small radish(s), black
• 1 small onion(s)
• 250 ml vegetable stock
• 1 pinch of cornstarch

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

It’s quick and delicious

Drain the soybean and bamboo shoots. Clean the squid tubes, rinse with cold water, pat dry, and cut into bite-sized rings. Pour teriyaki sauce over them and let them marinate in a suitable, sealable container for at least an hour. Cut the vegetables into sticks and finely chop the garlic. Heat sesame oil in a wok and sauté the vegetables briefly over high heat, stirring constantly. Add the garlic last. Deglaze with vegetable stock. Now thicken with starch. Push the vegetables to the side of the wok and keep warm. Place the squid rings in the center of the wok and cook for 2-3 minutes. Add marinade to taste, but only sparingly. Serve immediately.