RECIPE: STIR FRIED PAK CHOY WITH SQUID AND OYSTER SAUCE

I would have preferred to cut this veg into 3 or 4 cm lengths to make this dish but as two of my kids are fussy veg eaters, cutting the vegetables smaller makes it easier for me to ‘force feed’ them. It doesn’t compromise the taste of the dish; it just makes it slightly un-inviting, if I may say so!! Anyway, here’s the recipe which I served with COCONUT RICE, SQUID SAMBAL and CUCUMBER IN SPICY SOY SAUCE AND SESAME OIL.


Ingredients

1 large bunch PAK CHOY – leaves and stalks separated and sliced according to desired thickness (see my GLOSSARY post on BUK CHOY and PAK CHOY)
2 to 3 cloves garlic – chopped fine
300 g squid – cleaned and cut into rings
2 tbsp oyster sauce
2 tbsp light soy sauce
Salt (optional)
2 tbsp veg oil

Method

Heat oil in a wok and fry the garlic till aromatic. Add in the squid and fry for 1 min. Then, add in a couple splashes of soy sauce to ‘flavour’ the squid.

Add in the stalk part of the vegetable. Fry for a min, then add in the leaves. When the leaves have ‘wilted’ (about 30 sec to 1 min) add in the oyster sauce and soy sauce. Stir well, check seasoning, lift and serve as a veg side dish to accompany a meat dish and rice or COCONUT RICE.