A hot wok brings this stir-fried squid from Deana Saukam together in minutes. Green peppercorns are common in the food of the riverside village of Kampot in southern Cambodia. They are more floral ...
Whisk together the first five ingredients in a bowl. Heat coconut oil in a wok. Add onions, scallions, garlic and peppercorns. Stir in the squid and chilies and fry for 2 minutes, then add the sauce.
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