Squid is great in stir-fries. It cooks quickly and looks great when curled up into tubes. Use sunflower oil if you don’t have sesame oil.
- 2 tsp sesame oil
- 1 red onion
- 200gr broccoli
- 1 tsp sambal
- 2 tsp soy sauce
- 1 tsp Chinese brown vinegar
- 1 tsp honey
- 200gr squid
- 60gr penne
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Slice the onion into rings. Heat the sesame oil in a wok and toss the onions with the oil. Sweat the onions for 2 minutes.
Cut the broccoli into florets and the stem into pieces. Toss with the onion and bake for 4 minutes on high.
Combine the sambal, soy sauce, vinegar and honey.
Cut the squid into 5x3cm rectangles. Place the rectangles with the inside upwards and score into 5mm cubes until almost cut through. The skin will curl when baking, the scoring will allow the squid to curl up around its skin.
On a high flame, toss the broccoli with the soy sauce mixture. Add the squid and pasta and toss for 1 minute or until the squid has curled up and is just cooked through. Do not cook further or the squid will become rubbery.