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Kale, Chilli-Squid Stir-Fry

Kale, Chilli-Squid Stir-Fry

Ingredients

  • 500g squid tubes, rinsed, dried, scored, cut into 4cm pieces
  • 
2 tablespoons olive oil
  • 
1 red onion, cut into thin wedges
  • 
2 cloves garlic, crushed
  • 
1 long red chilli, thinly sliced, plus extra to serve
  • 
1/2 small bunch kale, washed, trimmed, shredded
  • 
150g sugar snap peas, trimmed
  • 
2 tablespoons soy sauce
  • 
2 tablespoons sesame oil
  • 
Steamed jasmine rice, to serve

 

Method

  1. Season squid. Heat half the peanut oil in a wok over high heat. Cook the squid, in 2 batches, for 2-3 minutes or until browned and tender. Transfer to a plate.
  2. Heat remaining peanut oil in the wok over high heat and stir-fry onion for 1 minute. Add garlic and chilli. Stir-fry for 30 seconds. Add the kale, sugar snap peas and 1/4 cup water. Stir-fry for 4-5 minutes or until kale wilts. Return squid to the wok and add soy sauce and sesame oil. Toss for 1-2 minutes or until heated through.
  3. Top the stir-fry with extra chilli and serve with rice.

Click here to download recipe PDF 

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