Stir-Fried Cuttlefish with Bamboo Shoots and Chinese Broccoli
A quick, low-fat Asian stir-fry pairing tender cuttlefish with crunchy greens.
MediumPrep 15 minCook 8 min2 servings
Nutrition facts
Per serving156Calories
24gProtein
3gCarbs
4gFat
Values computed from the official ANSES / CIQUAL database.
27 detailed micronutrients
This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.
See the breakdown in the appIngredients
- Cuttlefish, raw250 g
- Bamboo shoots (canned)100 g
- Broccoli, raw150 g
- Soy sauce1.5 tbsp
- Sesame oil1 tsp
Steps
- 1
Score cuttlefish flesh in a diamond pattern and cut into bite-sized pieces.
- 2
Stir-fry broccoli florets and bamboo shoots in a wok for 4 minutes.
- 3
Add cuttlefish and stir-fry over high heat for 3 minutes.
- 4
Season with soy sauce and sesame oil right before serving.
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