Calamari with baby pak choy recipe

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Created by Suzanne Gibbs

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Photography: Joshua Dasey

Cuisine: Modern Asian
Servings: Serves 6
Cooking Time: Less than 15 minutes
Course: Main

Ingredients

500g cleaned calamari tubes
2 teaspoons sesame oil
2 tablespoons rice bran oil
1 tablespoon grated ginger
4 baby pak choy, leaves separated
4 green onions (shallots), cut into 4cm lengths
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon chopped coriander leaves, plus sprigs to serve

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Preparation

Use a sharp knife to 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.

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.

Add pak choy, green onion, oyster and soy sauces and chopped coriander to wok and stir-fry for 1-2 minutes, until pak choy is tender but still crisp. Return calamari to wok and toss to combine. Serve with coriander sprigs.

If you enjoyed this Calamari with baby pak choy recipe then browse more Modern Asian recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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