Calamari with baby pak choy

Recipe~Finder

Cooking time: Less than 15 minutes

Cuisine: Asian

Healthy options: Healthy; Egg free; Lactose free

Serves: 6

Type: Family; Easy; Seafood

Tools

Kitchen friendly view

Photography: Joshua Dasey

By Suzanne Gibbs

Ingredients

500g cleaned calamari tubes
2 teaspoons sesame oil
2 tablespoons rice bran oil
1 tablespoon grated ginger
4 baby pak choy, leaves separated
4 green onions (shallots), cut into 4cm lengths
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon chopped coriander leaves, plus sprigs to serve

Preparation method

Use a sharp knife to score shallow diagonal slashes on inside of calamari tubes. Cut into bite-sized pieces and place in a bowl with sesame oil. Season lightly and refrigerate until needed.

Heat rice bran oil in a wok on high. Stir-fry calamari and ginger in batches for 1-2 minutes, until opaque. Remove with a slotted spoon and drain on paper towel.

Add pak choy, green onion, oyster and soy sauces and chopped coriander to wok and stir-fry for 1-2 minutes, until pak choy is tender but still crisp. Return calamari to wok and toss to combine. Serve with coriander sprigs.

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