Oriental Squid Stirfry
Bryony Parkin
Fish & Shellfish Serves 2
Preparation Time 10 to 30 mins
Cooking Time 10 to 30 mins
2 fresh squid, cleaned and washed
240g/8oz baby corn
240g/8oz [censored] mushrooms
400ml/14oz can of coconut milk
1 mild red chilli
2 cloves garlic
30g/2tbsp fresh coriander + large handful coriander
1 stick lemongrass, chopped
30ml/2tbsp sesame oil
light soy sauce
salt
pepper
85g/3oz basmati rice
De-beak squid, separate hoods from tentacles, slice hoods into 0.5cm/¼in
hoops and tentacles into pieces approx 2cm/¾in long.
Cook the rice, using the can of coconut milk instead of water.
Roughly chop mushrooms into large slices, slice baby corn down the
centre lengthways, crush two cloves of garlic, roughly chop large
handful of coriander leaves and deseed and finely chop the chilli.
When rice is ready, drain and add half the chopped coriander and season
with salt and pepper to taste.
Heat the sesame oil in base of a wok until hot and then add the garlic,
chilli and lemongrass, and a drizzle of soy sauce, stirring all the
time.
After about 30 seconds, add the baby corn, followed 1 minute later by
the mushrooms. Season to taste.
Stir for about another 2 minutes and then add squid and coriander. Keep
stirring and as soon as squid turns opaque, take pan from heat.
Serve immediately on a bed of the rice.
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