Stir-fried Squid with Chilli and Fresh Ginger

Ingredients

• 1 1?2 cups (300 g) basmati rice
• 2 tablespoons sunflower oil
• 2 fresh red chillies, seeded and thinly sliced
• 2 cloves garlic, crushed
• 1 tablespoon finely grated fresh ginger
• 1 orange capsicum, seeded and diced
• 200 g baby corn, sliced at an angle
• 200 g small broccoli florets, halved
• 500 g fresh squid rings
• 4 tablespoons light soy sauce
• 10 spring onions, thinly sliced

1. Bring a large saucepan of water to the boil, add the rice and cook for 10–12 minutes, or according to the packet instructions, until tender.
2. Meanwhile, heat the oil in a wok or heavy-based frying pan and stir-fry the chillies, garlic and ginger for 2 minutes to release their flavour.
3. Toss in the capsicum, corn and broccoli florets, and stir-fry for 3–4 minutes, or until the broccoli is almost tender. Add the squid and stir-fry for 1–2 minutes, or until just firm and opaque.
4. Spoon in the soy sauce and 2 tablespoons water and scatter over the spring onions. Cook until bubbling, then serve immediately with the drained rice.