Stir-Fried Octopus with Vegetables
Dive into the bold and vibrant flavors of Stir-Fried Octopus with Vegetables, a quick and tantalizing dish that’s perfect for seafood lovers. Tender, bite-sized pieces of octopus are marinated in a savory blend of soy sauce, sesame oil, ginger, and garlic, ensuring every bite is rich with umami. Paired with the crisp freshness of julienned bell peppers, carrots, and green onions, this recipe offers a delightful balance of textures and colors. A silky cornstarch-thickened sauce ties the dish together, while a touch of red chili flakes adds a spicy kick. Ready in just 30 minutes, this wholesome stir-fry is best served hot with steamed rice, making it an ideal choice for a vibrant weeknight meal. Perfect for anyone seeking a healthy, flavorful, and quick seafood recipe!
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Ingredients
- 500 grams octopus
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon ginger
- 3 garlic cloves
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 2 green onions
- 1 tablespoon cornstarch
- 60 milliliters water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes
- 2 tablespoons vegetable oil
Directions
Step 1
Clean the octopus thoroughly, removing the beak and cutting it into bite-sized pieces.
Step 2
In a bowl, mix soy sauce, sesame oil, grated ginger, and minced garlic to create the marinade. Add the octopus pieces and let them marinate for 15 minutes.
Step 3
While the octopus is marinating, julienne the red and green bell peppers, and the carrot. Chop the green onions into small pieces.
Step 4
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Step 5
Heat vegetable oil in a large wok or skillet over medium-high heat.
Step 6
Once the oil is hot, add the marinated octopus, including the marinade. Stir-fry for 3-4 minutes until the octopus is cooked through and slightly caramelized.
Step 7
Add the bell peppers and carrot to the wok, and stir-fry for another 3 minutes, maintaining the vegetables' crispiness.
Step 8
Pour the cornstarch slurry into the skillet and stir well to thicken the sauce, cooking for another minute.
Step 9
Season the stir-fry with salt, black pepper, and red chili flakes to taste. Toss in the green onions and remove from heat.
Step 10
Serve the stir-fried octopus hot with steamed rice.
Nutrition Facts
| Serving size | (1051.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1780.8 |
| Total Fat 120.3g | 0% |
| Saturated Fat 17.3g | 0% |
| Polyunsaturated Fat 53.8g | |
| Cholesterol 215mg | 0% |
| Sodium 5544.0mg | 0% |
| Total Carbohydrate 103.2g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 12.1g | |
| Protein 74.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 375.1mg | 0% |
| Iron 27.6mg | 0% |
| Potassium 2450.5mg | 0% |
Source of Calories