Chilli & coriander calamari stir-fry

SERVES 4 PREP 20 MINS COOK 10 MINS

500g cleaned squid hoods 1 bunch coriander, stems and

roots chopped, leaves reserved 3cm fresh ginger, grated

1 tbsp vegetable or peanut oil, plus 1 tbsp extra

2 cloves garlic, crushed

1 fresh long red chilli, finely chopped

1 tsp finely grated lime zest 340g jar asparagus spears in springwater, drained, cut into 4cm lengths

250g cherry tomatoes, quartered 1 tbsp fish sauce

1 tbsp lime juice, plus extra

wedges, to serve

3 cups cooked long-grain brown

rice, to serve

1 Using a large, sharp knife, slit one side of each squid hood lengthwise; open out flat with inside facing up. Using the tip of knife, score surface, not quite through, in a small diamond pattern. Cut squid hood into 3cm squares; blot dry on paper towel.

2 Combine calamari, coriander stems and roots, ginger, oil, garlic, chilli and zest in a glass bowl.

3 Heat a wok or large frying pan over high heat. Add extra oil; swirl to coat surface. Stir-fry calamari, in 2 batches, for 2 mins or until curled and golden. Transfer to a heatproof plate. Return all calamari to pan, along with the asparagus, tomatoes and sauce; stir-fry for 30 sec or until heated. Remove from heat. Toss through the juice and reserved coriander leaves. Serve with rice and lime wedges.