Stir Fried Squid with Herbs and Spinach

(serves 4)

This little beauty comes courtesy of the Victorian Fishing Industry
Federation and is excellent with rice or noodles. The combination of
sesame and olive oil used for cooking would probably suit the previous
recipe as well.

400g squid, cleaned and cut into rings
1 tablespoon of olive oil
1 teaspoon sesame oil
1 tablespoon of mustard seeds
4 spring onions, sliced
1/2-1 teaspoon of chopped garlic
1 teaspoon of fresh ginger, finely chopped
1/2 red capsicum, seeded and sliced
6-8 snow peas, trimmed
150g baby spinach
2 tablespoons of parsley, finely chopped
1 teaspoon of fresh basil, finely chopped
2 teaspoons of lemon juice

In a deep frying pan or, preferably, a wok, heat the olive and sesame oil.
Add the mustard seeds and cook until they start popping. Add garlic and
ginger and continue cooking for 30 seconds. Toss in the squid rings and
stir fry for 2 minutes on medium to high heat. Stir in the capsicum and
spring onions and cook for one minute. Add the snow peas and washed
spinach and cook for a further minute, or until the snow peas soften
slightly. Sprinkle lemon juice over the stir fry, add basil and parsley
and mix well. Serve immediately.

Jenn in Middle Missouri




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