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Photo of Snow pea and baby corn stir-fry with seared squid by WW

Snow pea and baby corn stir-fry with seared squid

Total Time
35 min
15 min
20 min
Why not get a little fancy for you midweek meals and use seared squid in your stir-fry? Super light and fresh!


Calamari or squid, raw

500 g, hoods, cleaned


2 clove(s), crushed

Fresh ginger

2 tsp, grated

Peanut oil

2 tsp

Sesame oil

2 tsp

Snow peas

200 g, trimmed, halved lengthways

Red capsicum

1 medium, thinly sliced

Canned baby corn

240 g, (buy 425g can)

Canned water chestnut, rinsed, drained

125 g, (buy 227g can)


1 tbs

Soy sauce

1 tbs

Fresh coriander

½ cup(s), to serve


  1. 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.
  2. 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.
  3. 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.


SERVING SUGGESTION: ½ cup (85g) cooked steamed jasmine rice