Snow pea and baby corn stir-fry with seared squid
Calamari or squid, raw
500 g, hoods, cleaned
2 clove(s), crushed
2 tsp, grated
200 g, trimmed, halved lengthways
1 medium, thinly sliced
Canned baby corn in brine
240 g, (buy 425g can)
Canned water chestnut, rinsed, drained
125 g, (buy 227g can)
½ cup(s), to serve
- Cut the squid hoods down the centre to open. Wash with cold water and pat dry with kitchen paper. Using a sharp knife, score the inside of the squid hoods in a diamond pattern. Cut into 4cm squares. Combine the squid, garlic and ginger in a bowl.
- Heat a wok over high heat. Add half the peanut oil and stir-fry half the squid for 2-3 minutes or until it curls and changes colour. Transfer to a plate. Repeat with the remaining peanut oil and squid.
- Reheat wok over high heat. Add the sesame oil. Stir-fry the snow peas and capsicum for 1-2 minutes. Add the corn, water chestnut, honey and soy sauce and stir-fry for 3-5 minutes or until softened. Return the squid to the wok and toss until heated through. Top with the coriander to serve.