About this recipe:Basil and coriander bring a fabulous burst of flavour to crisp stir-fried vegetables topped with tender, chilli-spiced squid. Serve with noodles for a memorable meal in minutes. Delicious!
300g squid rings
1/4-1/2 tsp chilli powder
1 tbsp ground coriander
2 tbsp sunflower oil
250g sugarsnap peas
50g fresh root ginger, peeled and chopped
2 garlic cloves, sliced
2 celery sticks, sliced
1 red pepper, sliced into short strips
25g fresh basil leaves (or tender sprigs)
25g fresh coriander leaves (or tender sprigs)
6 spring onions, sliced
6 tbsp dry sherry
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:9min › Ready in:19min
Season the squid: Put the squid in a bowl and season with the chilli powder and coriander. Mix well and set aside.
Stir-fry the vegetables: Heat a wok or large frying pan with 1 tbsp sunflower oil. Add the sugarsnap peas and stir-fry over a high heat for 1 minute or until they are bright green. Add the ginger, garlic, celery and pepper strips, with seasoning to taste, and stir-fry for 3-4 minutes. Remove from the heat. Stir in the basil, coriander and spring onions, then divide the vegetables among four large pasta bowls or deep plates.
Cook the squid: Heat the remaining oil in the wok or pan. Stir-fry the squid for 2 minutes or until it is just firm (do not overcook the pieces or they will become rubbery). Season the squid, then arrange the rings on the vegetables. Pour the sherry into the pan and cook over a high heat for 1 minute, stirring to loosen any residue from the pan. Pour the cooking juices over the squid and vegetables, and serve immediately.
*For squid rings, use peeled raw tiger prawns. *Or use chunks of skinless firm, thick fish fillet – try swordfish, hake, monkfish or salmon. *For the vegetables, buy sliced prepared vegetables or frozen stir-fry vegetable mixes – just cook for an extra minute if frozen.