Stir-fried cuttlefish with celery, peppers and rice

Ingredients

For 1 serving

• Cuttlefish170 g
• Celery80 g
• Bell peppers100 g
• Garlic1 clove
• Ginger5 g
• Soy sauce1 tablespoon
• White rice70 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish, soy, celery,

In season: April – September

Method

1. Rinse the rice, cook it in plenty of boiling salted water for the time on the packet (about 12–15 minutes) until tender, drain and keep covered.
2. Meanwhile rinse the cleaned cuttlefish, dry it well, cut into 2 cm strips and score the surface in a diamond pattern without cutting through: it curls as it cooks and holds the sauce.
3. Cut the celery into diagonal pieces; wash the peppers, remove seeds and ribs and cut into strips. Chop the garlic and peeled ginger.
4. Heat the groundnut oil in a wok or frying pan over high heat, fry garlic and ginger for 20 seconds, add celery and peppers and cook for 3 minutes, until glossy but crunchy.
5. Add the cuttlefish with the soy sauce and stir-fry for 2–3 minutes over high heat, until white and curled: any longer and it turns rubbery. Serve with the rice.