Stir-Fried Squid With Chinese Vegetables

Ingredients

• 1 pound squid
• 4 tablespoons peanut oil
• 2 tablespoons fresh ginger, chopped
• 1 clove garlic, minced
• 3 scallions, sliced (including green part)
• ¼ pound fresh snow peas
• 2 cups bok choy (Chinese cabbage), sliced
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    494 calories; 30 grams fat; 5 grams saturated fat; 12 grams monounsaturated fat; 9 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 38 grams protein; 528 milligrams cholesterol; 152 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Clean the squid according to the instructions above and pat dry with paper towels. Set aside.
2. Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions. Add the snow peas and cabbage and stir-fry for two to three minutes. Empty onto a heated serving dish.
3. Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes. Season to taste, remove and place on top of the vegetables. Serve immediately.

• Serve this with rice and, if you like, soy sauce on the side.