Calamari and chilli stir-fry

Ingredients 10
Servings 1
Minutes 5 mins


Serving Change
  • 3
    small, hot chillies
  • 6
    small garlic cloves, unpeeled
  • a little sunflower oil for frying
  • 6
    large calamari tubes (see tip)
  • 5
    chicken or vegetable stock powder
  • 45
    fish sauce
  • 30
  • 7
    brown sugar
  • 500
    baby spinach or tatsoi
  • 2
    tomatoes, cut into eighths


5 mins
Carefully slit sides of chillies, leaving them whole but releasing flavour. Using the broad, flat edge of a knife, firmly press down on each garlic clove so that skin breaks slightly. Heat oil in a wok or pan until almost smoking. Add chillies and garlic and stir-fry for 45 seconds. Add calamari and stir-fry for 1 minute (pieces will curl up and turn white). Add all stock powder, fish sauce, vinegar and sugar, and cook for a further minute. Add spinach and tomatoes. Stir-fry until spinach wilts and is just cooked. Serve immediately with bowls of boiled fragrant rice.

Read more on: fish/seafood


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.