Salt and Pepper Chilli Squid with Pak Choi

A speedy and spicy stir-fry featuring seasoned squid atop steamed and sautéed ginger-garlic pak choi.

Healthy Quick Seafood Spicy Stir-Fry

Estimated Nutrition

Calories

338.5

kcal / serving

1354 kcal total

Carbs

10.5g

per serving

42.1 g total

Fat

22.1g

per serving

88.2 g total

Protein

24.6g

per serving

98.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

quartered for garnish

NutsSeeds

0.5

tsp

Black Peppercorns

0.5

tsp

Sichuan Peppercorns

tsp

Sea Salt

clove

Garlic

finely sliced

OilsFats

Sunflower Oil

Vegetable Oil

Sesame Oil

toasted

Seafood

500

Squid

cleaned and cut into rings

Vegetables

piece

Red Chilli

thinly sliced

piece

Spring Onions

sliced

head

Pak Choi

roughly chopped

piece

Red Chilli

finely sliced

tbsp

Ginger

finely sliced

piece

Spring Onions

finely sliced

Method

Dry fry black and Sichuan peppercorns in a hot pan until aromatic.

Crush the peppercorns in a pestle and mortar and stir in the sea salt.

Stir fry the squid in batches in a hot wok with sunflower oil for 1-2 minutes until coloured.

Toss all squid with half the salt mixture, chilli, and spring onions for 30 seconds until golden.

Steam the pak choi over boiling water for 2-3 minutes until tender.

Sauté garlic, chilli, ginger, and spring onions in vegetable oil for one minute.

Add steamed pak choi and sesame oil to the pan and mix well.

Serve the squid on top of the pak choi with a lime wedge.