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Broccoli, snow pea, asparagus stir-fry with salt & pepper squid
Prep 15 mins | Cook 30 mins | Serves 4
1 x 360g pkt frozen Salt & Pepper Squid in a crunchy coating
2 tbs peanut or vegetable oil
500g broccoli, trimmed and cut into bite-sized florets
2 bunches asparagus, trimmed and cut into 5cm pieces
3 green onions (shallots), trimmed and sliced
1 long red chilli, deseeded and thinly sliced
2 garlic cloves, finely chopped
200g snow peas, trimmed
2 tbs kecap manis
1 tbs sweet chilli sauce
Coriander leaves, micro-herbs (like shiso) and steamed jasmine rice, to serve
Step 1 Preheat oven to 220°C/200°C fan-forced. Oven bake the frozen salt & pepper squid for 20-25 minutes, following packet directions.
Step 2 Five minutes before the squid is finished cooking, heat the oil in a wok over high heat. Add broccoli and stir-fry for 2-3 minutes. Add asparagus, green onions, chilli and garlic and stir fry for 2 minutes. Add 2 tbs water, cover and cook for 1 minute.
Step 3 Add snow peas, kecap manis and sweet chilli sauce and toss until hot and well combined. Spoon onto serving plates. Scatter with squid, coriander and micro-herbs. Serve with steamed jasmine rice.
Good for you ... Broccoli
Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.