Friday, May 27

Serrano-Lime Squid & Bok Choy

This spicy squid and vegetable stir fry cooks in minutes for a quick weeknight meal

Serrano Lime Squid and Bok Choy Food52

I recently discovered Food52 and instantly fell in love with their site. They hold weekly recipe contests and that's where I discovered this recipe for Asian-style calamari stir-fry. Although the entry came in second place for the contest, it was definitely a winner in my house. The sauce has a heavy spiciness from the serrano pepper but is cut with the salty sweetness of the other ingredients. Bok choy rounds out the stir-fry and makes this a one-wok meal that cooks in just a few minutes and is super inexpensive to make. It's a complex and unique dinner to make for your friends and family.

More Food52 Favorite Recipes:
- Peach Tart
- Chinese Style Ribs
- Chicken Piccata

Serrano-Lime Squid & Bok Choy:
  • Clean 1 lb. squid, separating bodies and tentacles, and slice bodies into rings.*
  • Meanwhile, heat 1 tbsp. canola oil in a large skillet** until very hot.
  • Add 3 heads of sliced bok choy and stir-fry until tender, about 3-5 minutes.
  • Remove bok choy from the pan and add 1 more tbsp. canola oil.
  • Stir in 1 tbsp. grated ginger, 1 tbsp. minced garlic, 1 minced serrano pepper, and squid.
  • Cook for 2-3 minutes, making sure garlic doesn't burn.
  • Add bok choy back to the pan, along with a mixture of 2 tbsp. lime juice, 2 tbsp. fish sauce***, and 2 tsp. brown sugar.
  • Stir in 1 c. (loosely-packed) fresh basil leaves and cook until wilted.
  • Serve over rice.

Serves two - three
*Or have your fish monger do this for you.
**Or use a wok.
***Available in the Asian aisle of most grocery stores.