Chinese Stir-Fried Nanohana and Squid

• 150 grams Nanohana
• 150 grams Squid (rolled squid, available frozen)
• 150 grams King oyster mushrooms
• 1/3 of a carrot Carrot
• 1/2 piece Ginger
• 1/2 clove Garlic
• 2 tsp Vegetable oil
• 1 dash Salt and pepper
• 50 ml Sake
• 1 tsp Chicken soup stock (granules)
• 1 tsp Soy sauce
• 1 tsp each of katakuriko and water Katakuriko slurry
• 1 few drops Sesame oil

1. Cut the nanohana into 3 cm pieces.
2. Slice the squid into about 1.5 cm wide pieces that are easy to eat.
3. Cut the carrot into 1.5 cm wide sticks.
4. Cut up the king oyster mushrooms into thirds, then slice thinly, about 5 mm thick.
5. Finely chop the ginger and garlic.
6. Combine the vegetable oil, ginger, garlic and carrots in a frying pan and stir-fry.
7. When it's fragrant, add the king oyster mushrooms, salt and pepper and stir-fry for about a minute.
8. Add the nanohana and stir roughly.
9. Pour in the sake, lid and turn the heat up to high.
10. Steam-cook until there's no moisture left in the pan.
11. Add the chicken soup stock, soy sauce and sesame oil and mix them in.
12. Finally pour in the katakuriko slurry, mix rapidly and it's done.

nanohana, mushrooms, carrot carrot, ginger, clove garlic, vegetable oil, salt, sake, chicken soup stock, soy sauce, water, sesame oil

Taken from cookpad.com/us/recipes/155943-chinese-stir-fried-nanohana-and-squid (may not work)