Kale, Chilli And Squid Stir Fry
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
- 500g loligo squid tubes, rinsed, dried, scored, cut into 4cm pieces
- 2 tbsp peanut oil
- 1 red onion, cut into thin wedges
- 2 cloves garlic, crushed
- 1 long red chilli, thinly sliced, plus extra to serve
- 1/2 small bunch kale, washed, trimmed, shredded
- 150g sugar snap peas, trimmed
- 2 tbsp kecap manis
- 2 tbsp light soy sauce
- 2 tbsp sesame oil
- Steamed jasmine rice, to serve
Method
- 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.
- 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.
- 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.
- Top the stir-fry with extra chili slices and serve immediately with steamed jasmine rice.
