Kale, Chilli And Squid Stir Fry in a dish.

Kale, Chilli And Squid Stir Fry

Craig Stickland
Serves 4 people
Preparation 15 minutes
Cooking 15 minutes
Difficulty Easy

Our Kale, Chilli And Squid Stir Fry Recipe

About The Dish

Create a vibrant and healthy kale, chilli, and squid stir-fry with this easy recipe. The tender squid pairs perfectly with the crisp, earthy kale and the spicy kick of chilli. This dish is full of flavour and makes for a quick, nutritious meal. Ideal for seafood lovers, it’s both light and satisfying. Pearl Seafoods provides premium, fresh squid to ensure the best results in your stir-fry. Follow this simple recipe and enjoy a gourmet seafood experience at home. Order premium squid online from Pearl Seafoods, delivering across Sydney.

Ingredients List

  1. 500g fresh squid (cleaned and sliced into rings)
  2. 1 tablespoon peanut oil (divided)
  3. 1 small onion (sliced)
  4. 2 cloves garlic (minced)
  5. 2 red chilies (sliced)
  6. 200g kale (torn into pieces)
  7. 100g sugar snap peas
  8. 1/4 cup water
  9. 2 tablespoons kecap manis (sweet soy sauce)
  10. 1 tablespoon soy sauce
  11. 1 teaspoon sesame oil
  12. Steamed jasmine rice (to serve)

Steps

  1. Season the squid. Heat half of the peanut oil in a wok over high heat. Cook the squid in two batches for 2-3 minutes, or until browned and tender. Transfer to a plate and set aside.
  2. Heat the remaining peanut oil in the wok over high heat. Stir-fry the onion for 1 minute. Add the garlic and chili, and stir-fry for an additional 30 seconds. Add the kale, sugar snap peas, and 1/4 cup of water. Stir-fry for 4-5 minutes, or until the kale has wilted.
  3. Return the cooked squid to the wok. Add the kecap manis, soy sauce, and sesame oil. Toss for 1-2 minutes or until the ingredients are heated through and well combined.
  4. Top the stir-fry with extra chili slices and serve immediately with steamed jasmine rice.
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