Chinese style Squid Stir-Fry

Ingredients

• Brown sugar

  2 tbsp or 18g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Vinegar

  Cider

  1 tsp or 5g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Water

  Plain, clean water

  2 tbsp or 30g

• Squid

  Mollusks, mixed species, raw

  200g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Red peppers

  Hot chili, raw

  300g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  1 tsp or 2g

• Bok Choy

  1/2 head raw - Whole Foods Market

  6 head raw or 5.04kg

Directions

1. In a small bowl, mix brown sugar, soy sauce, vinegar, fish sauce and water. Set aside.
2. Bring a pot of water to a boil. Add squid and boil for 30 - 40 seconds, till the surface turns white but the squid is not cooked through. Drain and set aside.
3. Heat a wok on medium high heat. When wok is heated, add 1 tablespoon vegetable oil, chili pepper, garlic and ginger. Give it a quick stir until fragrant, add mixed sauce from step 1 and keep stirring to avoid burning the sauce. When the sauce has reduced to half, after about 30 seconds, add boiled squid into wok and stir until squid is cooked through, in about 30 - 40 seconds. Remove from heat and place squid and sauce on a plate. Scoop 1 tablespoon of the sauce into a separate bowl for cooking the baby bok choy.
4. Heat the same wok on medium high heat, add the rest of the oil and swirl. Add the baby bok choy and stir a few times. Add the 1 tablespoon of sauce from step 3 and keep stirring, until baby bok choy is cooked through but still crisp. Remove from heat and place baby bok choy on a plate. Add the squid with all the sauce onto the bok choy.
5. Serve immediately with steamed rice.

Similar Foods

• Sticky Chicken Stir-Fry
• Quick Asian Pork Stir-Fry
• Ginger Pork Stir-fry with Bok Choy