Stir-Fried Octopus with Vegetables
Dive into the world of bold, savory flavors with this Stir-Fried Octopus with Vegetables, a vibrant and healthy dish that's sure to impress your taste buds. Tender pieces of marinated octopus, infused with the umami goodness of soy sauce, sesame oil, ginger, and garlic, are stir-fried to perfection and paired with colorful bell peppers, carrots, and green onions for a visually stunning and nutrient-packed meal. The recipe features a quick cornstarch-based sauce that coats each bite with a luscious glaze, while red chili flakes add a mildly spicy kick. Ready in just 30 minutes, this seafood stir-fry is the perfect choice for adventurous home cooks looking to elevate their weeknight dinners. Serve it hot with steamed rice for a satisfying and wholesome dish that’s as easy as it is delicious.
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Recipe Information
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
Instructions
Clean the octopus thoroughly, removing the beak and cutting it into bite-sized pieces.
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.
While the octopus is marinating, julienne the red and green bell peppers, and the carrot. Chop the green onions into small pieces.
In a small bowl, mix cornstarch with water to create a slurry and set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat.
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.
Add the bell peppers and carrot to the wok, and stir-fry for another 3 minutes, maintaining the vegetables' crispiness.
Pour the cornstarch slurry into the skillet and stir well to thicken the sauce, cooking for another minute.
Season the stir-fry with salt, black pepper, and red chili flakes to taste. Toss in the green onions and remove from heat.
Serve the stir-fried octopus hot with steamed rice.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 53.8 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 5544 mg | 241% | |
| Total Carbohydrate | 103.2 g | 38% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.1 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2450 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
