Author Jean Morrison
Ginger Squid With Bok Choy
Our son Jeremy worked at a bulk food business for a few weeks a couple of years back so he was able to get me some 5 kg boxes of squid tubes for an excellent price. Not being able to resist a bargain I bought 3 boxes. Consequently we ate quite a lot of squid at that time. You can imagine how much room this took up in my chest freezer ! Plus, I had to keep hauling them out when I wanted to dig down deeper in the freezer to reach other frozen goodies. It served me right for buying such a large quantity.
60 minutes, includes marinating time
Cooking time: 15 minutes
Quantity: Serves 4
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3 squid tubes cut into rings about 1 cm wide
1 tablespoon soy sauce
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
1 onion cut into large pieces
1/2 tablespoon oil
1 bunch bok choy cut into large pieces, separating stems from leaves
1 red capsicum cut into large pieces
1/2 teaspoon honey dissolved in 1/2 cup hot water
2 tablespoons Hoi Sin sauce
1 rounded tablespoon cornflour
2 rounded teaspoons stock powder
1 tablespoon soy sauce, extra
1/2 cup water, extra
200 gm bean sprouts
Salt and pepper to taste
Marinate the squid rings with the soy sauce, garlic and ginger for about an hour.
In a wok, fry the onion in the oil for 3 minutes. Add bok choy stems and capsicum. Cook 3 minutes. Tip the honey/water mixture and the Hoi Sin sauce into the wok and return to the boil.
In a small bowl mix the cornflour with the stock powder, extra 1/2 cup water and the extra soy sauce. Tip this into the wok and stirring constantly, bring it back to the boil. Add further water to the mixture to give a sauce consistency.
Add bok choy leaves, squid rings and marinade. Bring back to the boil and cook for 5 minutes. Add bean sprouts, salt and pepper. Stir well and serve.
Hoi Sin sauce is available in supermarkets. It adds a lovely depth to a Chinese meal.
Ginger Squid with Bok Choy is good to serve with Asian noodles or steamed rice. If you don't have squid use chicken cut into tiny strips so that it cooks fast.
Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease.
Garlic is a "wonder" food. It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful. If your breath smells strongly of garlic try chewing on parsley.
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