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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

Preparation

  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.

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes

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