Squid with baby bok choy

Squid with baby bok choy

By
From
Encyclopedia of Food and Cookery
Serves
4-6

This dish is relatively quick and worth the effort. The squid is lightly scored in a cross-hatch pattern before being cut into pieces to give an attractive look and texture. This is a delicious way of cooking squid and turning it into a light meal.

Ingredients

Quantity Ingredient
4-6 squid tubes, cleaned
2 teaspoons sesame oil
salt and freshly ground black pepper
4 baby bok choy
3 tablespoons light olive oil
2.5 cm piece fresh ginger, finely shredded
4 spring onions, cut into 4 cm lengths
1 teaspoon soy sauce
1 tablespoon oyster sauce
1 tablespoon coriander, chopped
coriander sprigs, to garnish

Method

  1. Wash squid and pat dry with paper towels. Score the tubes in crisscross fashion, not cutting through completely. Cut the sacs, flaps, fins and tentacles into 4 cm squares. Place in a bowl with the sesame oil, season lightly with salt and pepper, and keep in the refrigerator until ready to cook.
  2. Trim the base of the bok choy and halve or quarter if large. Wash, dry and set aside. Heat the oil in a wok or a heavy-based frying pan. Add the ginger and cook over moderate heat for a few seconds. Add the squid and stir-fry over high heat for 2–3 minutes. Remove the squid with a slotted spoon and set aside.
  3. Add the bok choy and spring onions and cook for 1–2 minutes until the bok choy is tender-crisp. Add the soy and oyster sauces and coriander and cook, turning gently. Return the squid to the pan and toss to combine for a further minute. Garnish with the coriander sprigs and serve immediately.
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