Recipe

Calamari with baby bok choy

Full of fresh ingredients and tasty, tender calamari pieces, this beautiful Asian spiced stir-fry is easy to make and can be on the table in under 30 minutes.

Nov 29, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Calamari with baby bok choy
  • 500 gram cleaned calamari tubes
  • 2 teaspoon sesame oil
  • 2 tablespoon rice bran oil
  • 1 tablespoon grated ginger
  • 4 baby bok choy, leaves separated
  • 4 green onions, cut into 4cm lengths
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 tablespoon chopped coriander
  • leaves, plus sprigs to serve

Method

Calamari with baby pak choy
  • 1
    Using a sharp knife, 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.
  • 2
    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.
  • 3
    Add bok choy, green onion, oyster and soy sauces and chopped coriander to wok and stir-fry for 1-2 minutes, until bok choy is tender but still crisp. Return calamari to wok and toss to combine. Serve with coriander sprigs.

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