Fried squid with bok choi

Name: Fried squid with bok choi
Cuisine: China
Ingredients: 1.5 kg/3½ lb bok choi, green leaves ripped coarsely into large pieces and white stem cut into thin slices; 1.5 kg/3½ lb bok choi, green leaves ripped coarsely into large pieces and white stem cut into thin slices; 6 spring onions, trimmed and sliced diagonally into 2.5 cm/1 inch lengths; 2.5 cm/1 inch piece fresh root ginger, peeled and grated; vegetable oil, for frying; 1 tablespoon cornflour; 150 ml/5 fl oz water; 2 tablespoons rice wine, sake or dry sherry; 1.5 kg/3½ lb squid tubes, cleaned; 1 red onion, peeled and very finely sliced; 2 stringed celery sticks, about 15 cm/6 inches long, chopped into 2.5 cm/1 inch batons cut on the diagonal; 2 stringed celery sticks, about 15 cm/6 inches long, chopped into 2.5 cm/1 inch batons cut on the diagonal; 2 tablespoons rice wine, sake or dry sherry; 2 tablespoons rice wine, sake or dry sherry; 4 tablespoons oyster sauce; 2 fish stock cubes, crumbled; a couple of dashes of sesame oil; 2 tablespoons light soy sauce; ½ teaspoon sea salt; 1 teaspoon caster sugar

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1.5 kg/3½ lb squid tubes, cleaned
1 red onion, peeled and very finely sliced

Asia
China
Fish course
Pescatarian

Method

Cut open each squid tube lengthways to form a flat sheet and score the inside of the squid in a criss-cross pattern. Not only does this tenderise the squid, but it makes it curl attractively when cooked.
Heat a wok, add a little vegetable oil and stir-fry the squid until it curls. Remove the squid, drain on kitchen paper and put to one side.
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