Seafood Recipes

Kale, Chilli And Squid StirFry

Squid stir-fried in batches with kale, sugar snap peas, garlic and chilli, tossed in kecap manis, soy and sesame oil.

Kale, Chilli And Squid Stir Fry
4 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Easy
Difficulty
Asian
Cuisine
The Recipe

About This SeafoodDish

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

  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)

Method

  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.
From Our Kitchen

Chef's Tip

For tender squid and vibrant vegetables, keep the wok extremely hot and cook the squid in quick batches so it browns lightly without becoming tough. Adding the squid back only at the end helps preserve its soft texture while allowing it to absorb the rich savoury flavours of the sauces. The slight sweetness of kecap manis balances beautifully with the heat of the chilli and the earthy kale, creating a stir-fry that is both light and full of bold flavour. Serve immediately while everything is hot and fresh from the wok.

FEATURED

FeaturedProduct

Sale
Fresh white squid rings arranged on black slate with crushed ice and lemon

Fresh Squid Rings

500gm

Fresh squid rings, cleaned and cut, ready to flour and...

$11.00 500g
$12.50 $11.00 500g
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NUTRITION

NutritionPerServing

  • Calories 330 kcal
  • Total Fat 13.0 g
  • Total Carbohydrate 22.0 g
  • Protein 31.0 g
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