Tuesday, April 16, 2013
Stir-fried squid and baby bok choy
Here's yet another Asian inspired recipe and another new protein for me to be cooking at home: squid. While I've certainly eaten fried calamari at restaurants, I've never cooked squid at home and I've rarely eaten it without a breading. I have to admit, I was a little nervous, but I was inspired by the beautiful recipe at one of my favorite blogs, Wild Greens & Sardines. I love her blog with its amazing photography and also her use of less common ingredients. If you haven't visited it before, I highly recommend doing so.
Squid is something that gets tough very easily, so you have to either stew it for a long time, or cook it super quickly. I was afraid of making little rubber bands my first time around, but the squid turned out great - slightly chewy, yet tender and soft. I liked the idea of using some Thai flavors with the squid. Indeed, the two times I've tried squid without breading were in Thailand and at a Thai restaurant, so it was fitting. I thought the flavors were delicious with the slightly sweet squid and the slightly bitter bok choy. I served this dish over jasmine rice, which was certainly the longest part of this meal. The stir-fry itself is quick and easy - perfect for a weeknight meal. This dish serves two.
Stir-fried squid with baby bok choy
1-2 teaspoons chili sauce, such as Sriracha, use more or less to your heat preference
juice of 1/2 a lime
2 teaspoons fish sauce
2 teaspoons brown sugar
coconut oil, for cooking
about 1 lb. baby bok choy
3 scallions, thinly sliced, greens and whites separated
2 cloves garlic, thinly sliced
about 3/4 lb. cleaned squid, bodies cut into about 1/2-inch rings
In a small bowl, whisk together the chili sauce, lime juice, fish sauce, and brown sugar. Set aside.
Cut the bottoms off the baby bok choy and separate the leaves. Heat about two tablespoons of coconut oil in a wok or large skillet until hot. Add the bok choy and cook, stirring occasionally, until the stems are tender and slightly charred, about 5 minutes. Remove from the pan and set aside.
Add a little more coconut oil to the pan, if necessary. Then add the scallions whites, garlic, and squid. Cook, stirring often, until the squid is no longer translucent, about 2 minutes. Pour the sauce into the pan and return the bok choy to the pan. Toss to warm and coat. Garnish with the scallion greens.
Serve over rice along with extra chili sauce and lime wedges.
What was I cooking one year ago?: carrot cake pancakes
Two years ago?: Brazilian shrimp stew
Three?: Shepherd's pie