thai chilli, basil and cashew squid stir-fry

donna hay - Fresh + Light - - Light Energy Bars -

Place the gar­lic, chilli, sugar and co­rian­der stem and root in a large bowl and mix to com­bine. Add the squid, toss to coat and set aside to mar­i­nate for 10 min­utes.

Heat a wok over high heat for 2 min­utes or un­til smok­ing. Add the oil and heat for 30 sec­onds. Add the onion and cook, stir­ring, for 30 sec­onds. Add the squid mix­ture and cook, toss­ing oc­ca­sion­ally, for 2 min­utes.

Add the tamari and water and cook for 1 minute or un­til the squid is cooked and the sauce is slightly re­duced. Re­move from the heat. Top with the basil, co­rian­der leaves and cashews. Serve with noo­dles. SERVES 4. 3 cloves gar­lic, crushed

2 long red chill­ies, finely chopped

1 ta­ble­spoon grated palm sugar

1 ta­ble­spoon finely chopped co­rian­der (cilantro) stem and root 600g cleaned squid tubes, scored and cut into 6cm pieces 1 ta­ble­spoon peanut oil

1 red onion, thinly sliced into wedges

1 ta­ble­spoon tamari

¼ cup (60ml) water

1 cup Thai basil

1 cup co­rian­der (cilantro) leaves

¼ cup (40g) roasted cashews, chopped cooked brown rice noo­dles, to serve

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