Garlic chilli squid and vegetable stir fry
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Set to sizzle? Hit the hot wok with this fast and delicious seafood stir-fry that's bursting with colour and flavour.
Ingredients
Calamari or squid, raw
600 g, squid hoods, cleaned
Canola oil
1 tbs
Fresh red chilli
1 whole, thinly sliced
Garlic
2 clove(s), crushed
Red onion
1 small, cut into thin wedges
Baby corn
125 g, halved lengthways
Broccolini
1 bunch(es), trimmed, cut into 4cm lengths
Choy sum
1 bunch(es), trimmed, cut into 4cm lengths
Sugar snap peas
100 g, trimmed
Tomato(es)
100 g, red grape variety
Oyster sauce
¼ cup(s), (60ml)
Instructions
1
Cut squid hoods down the centre to open out. Use a sharp knife to lightly score a diagonal pattern on the inside of each squid. Cut squid into thick strips.
2
Heat half the oil in a wok over high heat. Stir-fry the squid, in batches, for 1–2 minutes until just cooked through. Transfer to a plate.
3
Add remaining oil to wok. Stir-fry the chilli and garlic for 30 seconds or until fragrant. Add the onion, corn and broccolini and stir-fry for 3–4 minutes or until vegetables are tender. Add the Chinese broccoli, sugar snap peas and tomatoes. Stir-fry for 3–4 minutes or until just tender.
4
Return the squid to the wok with the oyster sauce and 2 tablespoons of water. Stir-fry until heated through. Serve.
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