Cuttlefish 8 pieces
Jumbo shrimp 2 pieces
Purple onion ¼
Celery 1 stalk
Scallion 1 whole piece
Chinese preserved sour cabbage 2 oz.
Carrot a few pieces
Ginger 1 slice
Black bean 10 pieces
Oyster sauce 1.5 tbsps.
Soy sauce 1tbsp
Cooking wine 1.5 tbsps.
Pinch of white pepper
Chicken bouillon 1/3 tsp
Cuttlefish is similar to squid, but much bigger and the meat is thicker too. I cut the fish both vertical and horizontal, but do not cut through, cut about 2/3 of the depth, then cut into small squares, after cooking each piece will frizzle to beautiful sharp.
Cuttlefish and shrimps marinated with 2 pinches salt, 1tbsp cooking wine and pinch white pepper for one hour.
Cook cuttlefish and shrimps in boiling water, 30 seconds for shrimp and 90 seconds for cuttlefish.
In a separated pan, heat up the pan with high heat then add 2 tbsps oil, add ginger, black bean and white part of scallion then stir fry for a minute.
Add the rest of vegetable and continue to stir fry for 2 minutes.
Add the oyster sauce, soy sauce and 1/4 cup water, cuttlefish and shrimp and continue to stir fry for a minute or so.
Add the rest of spices and scallion, mix well.