Ingredients:

  • 1 Pacific flying squid (approximately 400-500 g)
  • 1 tsp bottled lemon juice (5 ml)
  • Dash of salt
  • Dash of pepper
  • 1 dash plain flour (for dusting, about 2 tbsp)
  • 2 king oyster mushrooms (180 g), halved and sliced diagonally
  • 1 green bell pepper, sliced
  • ½ yellow bell pepper, thinly sliced
  • 1 small onion, sliced
  • 10 cherry tomatoes, halved
  • 30 g unsalted butter (divided, 10 g for squid and 20 g for vegetables)
  • 1 tbsp fresh lemon juice (freshly squeezed, about 15 ml)
  • 1 lemon (for decoration)

Instructions:

  1. Clean the squid: Remove insides, cartilage, and skin. Slice into 1 cm rings and chop tentacles into 1 cm pieces. Season with salt, pepper, and drizzle with bottled lemon juice. Set aside.
  2. Slice the onion and green bell pepper. Cut the king oyster mushrooms into strips diagonally. Thinly slice the yellow bell pepper and halve the cherry tomatoes.
  3. Pat the squid dry with paper towels. Lightly dust with plain flour, shaking off any excess.
  4. Heat 10 g butter in a frying pan over medium heat. Cook squid until opaque (about 2 minutes). Transfer to a plate.
  5. In the same pan, add 20 g butter. Quickly stir-fry the sliced vegetables until just tender (about 3-4 minutes).
  6. Add the cooked squid to the pan with the vegetables. Toss to combine. Season with salt and pepper.
  7. Drizzle with fresh lemon juice. Garnish with thinly sliced lemon around the plate. Serve hot.