20 December, 2016

Sautéed vegetables with baby squid



  • 2 cans of baby squid in olive oil
  • 1 carrot
  • 1/2 zucchini
  • 1/2 green pepper
  • Cherry tomatoes
  • Ginger
  • Corn oil
  • Soy sauce
  • Fresh parsley


Wash and cut a carrot, half zucchini and half green pepper into julienne.

In a wok type pan, sauté the vegetables with 3 tablespoons of corn oil with the flame at a maximum intensity until obtaining an al dente texture. Then add a dash of soy sauce and some grated ginger.

Add the baby squid in olive oil, 10 cherry tomatoes cut into quarters and fresh finely chopped parsley. Sauté for a whole minute before serving.

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