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🍽️ Quick Squid and Spring Onion Stir-fry

328 kcal · 30 min · 4 servings

Ingredients

• 700 g fresh calamari (kitchen-ready cleaned)
• salt
• pepper (from the mill)
• 4 spring onions
• 4 garlic cloves
• 3 red chili peppers
• 1 bunch parsley (each)
• 3 sprigs Thai basil
• basil
• cilantro
• 2 sprigs mint
• 6 tbsp oil
• 200 ml fish stock
• 4 tbsp fish sauce

Instructions

1. 1. Rinse the squid thoroughly.
2. 2. Cut the squid into cubes measuring approximately 2 by 3 centimeters.
3. 3. Bring water to a boil and add some salt.
4. 4. Add the squid pieces to the boiling water for a short time (this is called blanching).
5. 5. Remove the squid from the water and let them drain well in a sieve.
6. 6. Clean the spring onions and wash them.
7. 7. Cut the white and light green parts of the spring onions into small pieces.
8. 8. Peel the garlic.
9. 9. Cut the garlic into very fine strips.
10. 10. Halve the chili peppers lengthwise.
11. 11. Remove the seeds from the chili peppers.
12. 12. Wash the deseeded chili peppers.
13. 13. Cut the chili peppers into fine strips as well.
14. 14. Wash the fresh herbs.
15. 15. Shake the herbs dry to remove excess water.
16. 16. Pluck the leaves from the stems.
17. 17. Keep tender herb sprigs whole if they are small and tender enough.
18. 18. Heat the oil in a wok over high heat.
19. 19. Fry the squid pieces briefly while stirring constantly.
20. 20. Add the prepared spring onion pieces, garlic strips, and chili strips to the wok.
21. 21. Fry the ingredients until they are translucent and soft.
22. 22. Pour the fish stock into the wok.
23. 23. Bring the mixture to a boil.
24. 24. Season the dish generously with fish sauce, salt, and pepper.
25. 25. Fold the herbs into the mixture.
26. 26. Serve the dish immediately.

Nutrition per serving

• kcal: 328
• Protein: 33 g · Fett/Fat: 17 g · Carbs: 8 g