Recipe Cuisine: Chinese
Theme: One Bowl Wonder
XO Mala Baby Squid with Garlic Water Spinach
By: Deborah Dean
Ingredients
- 300g baby squid, cleaned and patted dry
- 2 tablespoons Lee Kum Kee XO Mala sauce
- 6 garlic cloves, minced (divided)
- 1-inch piece fresh ginger, minced
- 2 spring onions, chopped (separate white and green parts)
- 3 teaspoons soy sauce (divided)
- 1 teaspoon fish sauce
- 2 tablespoons vegetable oil
- 2 bunch water spinach, washed and trimmed
- 1 red chilli, thinly sliced (optional garnish)
- Pinch of salt
Product used in recipe
- LEE KUM KEE - XO SEAFOOD SAUCE MALA
Method
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the water spinach stems first with half the garlic and stir-fry for 1 minute. Then add the leaves, 1 teaspoon soy sauce, and a pinch of salt. Stir-fry for 1 to 2 minutes until the leaves are wilted but still vibrant green. Remove from heat and divide between bowls.
- Heat remainder of oil in a wok or large skillet over medium-high heat. Add the other half of minced garlic, the minced ginger, and the white parts of the spring onions. Stir-fry for about 30 seconds until fragrant.
- Add the baby squid and stir-fry for 2 to 3 minutes, until the squid turns opaque and is tender.
- Stir in the XO Mala sauce, 2 teaspoons of soy sauce, and fish sauce. Cook for 1 to 2 minutes, allowing the sauce to thicken slightly and coat the ingredients.
- Divide the squid between serving bowls. Garnish with fresh chilli and serve immediately.
