Stir-Fried Sichuan-Style Green Pepper and Squid with Green Pepper Pilau

Savoury basmati rice pilau served with spicy Sichuan stir-fried squid and peppers, finished with a rice wine vinegar glaze.

Healthy Dinner Seafood Spicy Rice Squid Sichuan

Estimated Nutrition

Calories

455.1

kcal / serving

1820.5 kcal total

Carbs

64.1g

per serving

256.2 g total

Fat

9.7g

per serving

38.6 g total

Protein

28.1g

per serving

112.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Rice Wine Vinegar

GrainsCereals

300

Basmati Rice

Liquids

450

Chicken Stock

Water

NutsSeeds

clove

Garlic

finely chopped

tbsp

Sichuan Peppercorns

crushed

clove

Garlic

crushed to a paste

OilsFats

Olive Oil

Vegetable Oil

Seafood

400

Squid

cleaned and sliced into strips

Vegetables

piece

Shallot

finely chopped

piece

Green Pepper

finely chopped

piece

Green Pepper

finely sliced

piece

Spring Onion

trimmed and finely sliced

Method

Fry the shallot, garlic, and green pepper in oil for 3 minutes until soft.

Stir in the rice and 450ml of chicken stock, then bring to a boil.

Cover and simmer for 15 minutes until the stock is absorbed and rice is tender.

Crush peppercorns, garlic, and sugar, then mix with vinegar to form a paste.

Heat oil in a wok until smoking and stir-fry green peppers for 2 minutes.

Add spring onions and squid, stir-frying until the squid becomes opaque.

Add the paste and 50ml of water, stir-frying until the liquid evaporates.

Mould rice onto plates using a ring and top with the squid mixture.