Asian Squid Stir-Fry Recipe

ingredients

2 fresh squid, cleaned and washed
8 ounces baby corn
8 ounces shiitake mushrooms
1 can (14 ounce size) coconut milk
1 mild red chili
2 cloves garlic
2 tablespoons fresh coriander, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 large handful fresh coriander
1 stick lemongrass, chopped
2 tablespoons sesame oil
light soy sauce
salt
black pepper
3 ounces basmati rice

directions

De-beak squid, separate hoods from tentacles, slice hoods into 1/4-inch hoops and tentacles into pieces approximately 3/4-inch long.

Cook the rice, using the can of coconut milk instead of water.

Roughly chop mushrooms into large slices, slice baby corn down the center lengthways, crush two cloves of garlic, roughly chop large handful of coriander leaves and de-seed and finely chop the chili.

When rice is ready, drain and add half the chopped coriander and season with salt and pepper to taste.

Heat the sesame oil in base of a wok until hot and then add the garlic, chilli and lemongrass, and a drizzle of soy sauce, stirring all the time.

After about 30 seconds, add the baby corn, followed 1 minute later by the mushrooms. Season to taste.

Stir for about another 2 minutes and then add squid and coriander. Keep stirring and as soon as squid turns opaque, take pan from heat.

Serve immediately on a bed of the rice.

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

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