Chilli Ginger Squid

Chilli Ginger SquidIngredients

  • 4 large Squid tubes
  • 2 Tbsp olive oil
  • 5cm piece ginger root, grated
  • 2 red chillies, finely diced
  • 2 Tbsp soy sauce
  • ½ cup coriander, freshly chopped
  • Ground black pepper
  • 1 carrot, diced
  • ½ cup leeks, diced
  • ½ cup broccoli, segmented
  • ½ yellow pepper, diced
  • 1 stick celery, diced
  • 1/3 cup oyster sauce
  • ½ cup cashew nuts


Cut the squid tubes into 2cm wide strips lengthwise down the tube, top to bottom, and gently score the pieces across the strips to encourage them to curl, taking care not to cut right through.
Heat the olive oil in a pan then add the squid strips, ginger, chillies, coriander and soy sauce.  Stir well for a couple of minutes until the flavour comes out and the squid is cooked but still tender then remove from heat.
Grind black pepper over the squid and stir again.
In a wok or second pan (with a lid) bring about ¼ cup of water to the boil and add the carrots.
Give the carrots about 2 minutes head start then add all the other vegetables and cover the wok or pan with its lid, stirring every few minutes.
When the vegetables are cooked, take the lid off and allow steam to evaporate off before adding the oyster sauce and cashew nuts.
Toss the vegetables thoroughly through the oyster sauce, then combine the squid mix in too.
Serve over steamed rice or noodles if desired.

Serves 2-4

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