How can you keep wok with squid?

Save and freeze: Although this dish is best served directly, you can store remaining portions covered in the fridge for up to 2 days. Keep in mind that squid can become tough with longer storage, so preferably enjoy within 1 day. Freezing is not recommended because this can influence the texture of the frightened.

Thaïse Wok with squid, ginger & paksoi

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20min

•

Easy

A delicious and fast wok recipe with squid, bok choy and ginger. The Thaïse herbs provide a refreshing and tasty family dish!

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Ingredients

What do you need?

Quantity: 4P

800 grams of fresh arrow ink fishing
1 large bok choy, cut into pieces
1 tbsp fresh ginger, finely cut
3 cloves of garlic, finely grated
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp cornflour
4 tbsp water
1 tbsp Santa Maria Wok Spice
2 tbsp vegetable oil (for baking)
Salt and pepper
150 gr soy sprouts
1 handful of coarse chopped peanuts
1 bunch of basil, coarse cut

Preparation method

How do you make this?

Carefully cut the arrow -ink fish open and cross incisions on the inside with a large sharp knife. Then cut the squid into pieces of 5-6 cm. Add the grated garlic, Santa Maria Wok Spice and freshly cut ginger. Mix well. Heat a dash of vegetable oil in a large pan over medium heat. Add the squid and bake for 2-3 minutes until they color nicely.

Add the sliced bok choy and soy sprouts to the pan and stir-fry for 2-3 minutes. In the meantime, combine light soy sauce, sesame oil and cornflour in a small bowl. Pour this mixture over the vegetables and squid. Stir well for a slightly bound sauce. Taste and season with salt and pepper. Garnish the dish with roughly chopped peanuts and freshly cut basil.

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