Asian squidlicious

If preferred, tenderise the squid by marinating with a mashed green kiwifruit for 30 minutes. Pat dry.

Ingredients

400 g	Squid tubes, cleaned (Main)
1 Tbsp	Canola oil
1 Tbsp	Root ginger, finely chopped
1 large	Garlic clove, crushed
1 tsp	Diced chilli
1 tsp	Curry powder
1 tsp	Sugar

Sauce

1 tsp	Cornflour
¼ cup	Fish stock, or chicken (Main)
¼ cup	White wine
2 Tbsp	Soy sauce
2 Tbsp	Hoisin sauce

Directions

1. Cut the squid tubes open and, with the point of a sharp knife, score the inside in a close criss-cross pattern. Then cut the squid into 5cm squares.
2. Heat the oil in a wok or frying pan over high heat. Add the ginger, garlic, chilli, curry powder and sugar and stir-fry for 30 seconds. Add the squid and stir-fry for 2 minutes, until just cooked. Remove the squid to one side.
3. Combine the ingredients for the sauce and stir into the pan, cooking until the mixture thickens, about 1 minute. Return the squid to the pan. Serve immediately.
4. Excellent served over steamed beans and spinach leaves that have been drizzled with a tablespoon of sesame oil.

See more of Jan's Asian recipes

• Spicy venison dumplings
• Chicken noodle nanjing