Mực Xào Cần Tây
Mực Xào Cần Tây·(mook sow cun tay)
Bữa Cơm Gia Đình: The Weeknight Table
If there is a scent that instantly transports a first-generation kid back to a Tuesday night in an American suburb, it’s the sharp, herbaceous hit of Chinese celery and garlic hitting a smoking hot wok. This is the quintessential homestyle seafood dish, relying entirely on a grandmother's trick to conquer the cephalopod. A fifteen-second shock in boiling water ensures the squid stays snappy, dry, and capable of holding a rich, savory glaze rather than weeping into a sad pool of gray water.
Before you start
Mix the stir-fry sauce.
In a small bowl, whisk together the oyster sauce, fish sauce, sugar, bouillon powder, and black pepper until the sugar dissolves.
Score and slice the squid.
Slice open the cleaned squid tubes so they lay flat, inside-face up. Using a sharp knife, score the flesh in a diagonal crosshatch pattern without cutting all the way through, then cut into bite-sized rectangular pieces.
Ingredients
- tube squid1 lb
- ginger1 med piece
- salt1 tsp
- neutral cooking oil2 tbsp
- garlic3 large cloves
- shallot1 med
- Chinese celery5 oz
- yellow onion1 small
- Roma tomato1 med
- oyster sauce1 tbsp
- fish sauce1 tbsp
- sugar1 tsp
- chicken or mushroom bouillon powder1 tsp
- black pepper1/2 tsp
Method
- 01
Blanch and shock the squid.
Fill a medium pot with water, add the crushed ginger and salt, and bring to a rolling boil while preparing an ice bath nearby. Drop the scored squid into the boiling water for exactly 15 seconds until it begins to curl, then immediately plunge it into the ice water. Drain thoroughly and pat completely dry with paper towels.
- 02
Sear the squid over high heat.
Place a large wok or skillet over high heat. Add one tablespoon of oil, and when it is almost smoking, toss in half the minced garlic and shallots. Stir for 10 seconds, add the dried squid, and toss vigorously for 45 to 60 seconds until lightly seared, then remove to a plate.
- 03
Stir-fry the vegetables.
Return the wok to high heat with the remaining tablespoon of oil. Add the rest of the garlic and shallots, followed by the onion wedges and the thick stem segments of the Chinese celery. Toss for two minutes until the onions turn translucent, adding the tomato wedges for the final minute.
- 04
Combine and glaze.
Return the squid and its resting juices to the wok, pour the prepared stir-fry sauce over the mixture, and toss continuously for one minute to caramelize the sauce into a glossy sheen.
- 05
Wilt the celery leaves.
Turn off the heat entirely. Toss in the reserved leafy tops of the Chinese celery to wilt in the residual heat, then transfer immediately to a serving platter.
Notes
Finding the right celery.
Chinese celery is thinner, leafier, and packs a much more herbaceous punch than Western celery. If you must substitute, use the inner stalks of standard celery peeled of tough strings and sliced thinly on a severe bias, adding a handful of fresh cilantro at the end of cooking.
Managing stove heat.
Standard residential stoves lack the intense heat of a commercial wok burner. The blanching technique is specifically designed to save you here, shedding excess moisture from the squid so it doesn't instantly drop the pan's temperature and turn into a boiled soup.