Ginger Squid Stir-Fry
Low-fat squid pairs with digestion-friendly ginger in this quick stir-fry, complemented by mixed vegetables and sesame.
Ingredients
whole squid (about 6 small or 2 large, cleaned)
500 g
fresh ginger (freshly grated)
2 tbsp
garlic (sliced)
4 cloves
lime juice
2
star anise (or one 5 cm cinnamon stick)
2
oil
3 tbsp
stir-fry vegetable mix (bean sprouts, napa cabbage, baby asparagus, baby bok choy, shredded)
500 g
sesame seeds (for garnish)
to taste
Instructions
1
Marinate the Squid
Cut the squid body into rings and the tentacles into bite-sized pieces. Place in a bowl, add the ginger, garlic, and lime juice, and marinate for 10 minutes.
2
Make the Spice Mix
Crush the spices (star anise or cinnamon) together with salt and freshly ground black pepper in a mortar into a coarse grind, then stir into the marinade.
3
Stir-Fry
Heat a wok or large skillet until very hot. Add the oil and the drained squid, and stir-fry over high heat for 1.5 minutes. Then add the bean sprouts and leafy vegetables, toss to combine, and add the marinade. Cover and cook for another 2 minutes, or until the vegetables have wilted but remain crisp. Serve with rice noodles and sprinkle with sesame seeds.
