Thai-Style Squid
Squid provides protein and iodine, while the vegetables keep the dish lighter without starchy sides. Soy sauce, garlic, and lemon create a bright Asian-style flavor without heavy breading or sweet sauces. This hot dinner is especially useful when you want seafood cooked quickly without drying it out.
Cut the carrot (50 g) and bell pepper (50 g) into thin strips. If needed, cut the green beans (50 g) into 4-5 cm lengths, finely chop the garlic (3 g), and prepare the cleaned squid (200 g) for quick cooking.
Heat the olive oil (5 g) in a pan and fry the garlic (3 g) for about 30 seconds, only until fragrant. Add the carrot (50 g), bell pepper (50 g), and green beans (50 g), then cook the vegetables for 4 minutes while keeping them lightly crisp.
Add the cleaned squid (200 g) to the pan and cook it for 3 minutes, turning it from time to time. Pour in the sugar-free soy sauce (30 g), stir, and warm everything together for 1 more minute.
Plate the vegetables first, place the squid on top, spoon over the remaining sauce from the pan, add black pepper (1 g), and serve with a lemon wedge (20 g).
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