Calamari & Cucumber Stir-fry (Dua Leo Xao Tom Muc)

When you're looking for another way to serve up cucumbers this summer, then this is the recipe to really bring out the interestingly-savory cucumber flavor. It's a stir-fry that's light and super flavorful to accompany your rice or your favorite noodle. Something about the cucumbers' cooked flavor that is utterly inviting with each bite. We often enjoy the cucumber in a cold salad, but when cooked, it's totally different and in a very welcoming way. You have to give it a try to understand what I'm talking about. Next thing you know you devoured the entire plate all by yourself. Try it this week as cucumbers are in season!

calamari stirfry

RECIPE for 4 servings.

1/2 lb calamari, cut into 2-inch pieces

1/2 lb shrimp, shelled with tail on

1 large cucumber, cut at a bias

2-3 stalks of scallion, cut into 3-inch portions

1 bunch of Chinese celery, cut into 3-inch portions

3 medium tomatoes, cut into wedges

1/2 white onion, cut into thick wedges

Salt to taste

Sugar to taste

Black pepper to taste

2 tbs soy sauce

2 tbs cooking oil

 

In a hot wok or saute pan, add cooking oil. Then add in onion, tomatoes and the rest of the veggies. Add in a couple dashes of salt and black pepper. Then saute for about 3-4 mins. 
Then add in soy sauce and toss well. 
Make some space in the middle of the pan to add in the shrimps. Add a pinch of salt to shrimps as well as black pepper. Cook until shrimps turns just barely opaque, about 3 mins.
Make space in the middle of the pan and then add the calamari. Also add a pinch of salt and black pepper, according to your taste. Cook for about 3 mins or until the calamari is opaque and the pieces curl up. Turn off heat.
Transfer to a serving platter and serve with steamed rice or noodles.