The squid tastes lovely and sweet in this dish, with the chilli giving it a fantastic kick. Substitute the squid for some haddock if you’re not a big fan.
- 450g squid rings or a mixture of squid rings and baby squid
- 10 spring onions
- 5 tbsp. soy sauce
- 2 tbsp. sunflower oil
- 2 fat red chillies
- 2 garlic cloves
- 1 red pepper
- 200g baby corn
- 1 tbsp. minced ginger
- 200g broccoli
Finely slice the chillies. Mince the garlic cloves. Prepare the pepper by removing the seeds and the pith, and then slice it into thin strips. Cut the broccoli into small florets. Finely chop the spring onions.
Heat the oil in a wok and stir fry the ginger, garlic and chillies for a minute or so. Add in the sliced pepper, baby corn, and broccoli florets. Stir fry the mixture for three or four minutes, then add the squid.
Cook for a further 1-2 minutes and then add in the soy sauce. Once hot, remove from the pan and scatter with spring onions.
Serve with ready-cooked noodles to make this a very speedy dinner.