Rings of tender squid are briefly stir-fried with garlic, chilli and fresh colourful vegetables in this speedy dinner dish. Take care not to overcook the squid as it has a tendency to toughen if cooked for too long. Serve with basmati rice.
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
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.
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.
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.
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.
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