Braised Calamari, Stir-Fried Bok Choy Salad With Cu

Name: Braised Calamari, Stir-Fried Bok Choy Salad With Cucumber And Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For braised Calamari and stir-fried Bok Choy; 1 pound cleaned squid tubes, sliced in 1/4-inch rings; 1 finely chopped shallot; 3 large garlic cloves, finely chopped; 1 small hot chile, such as Cayenne or Thai, sliced into very thin rings; 1-inch piece of peeled ginger, sliced into very thin strips, as thin as you can make them; 1 teaspoon ground coriander; 4 tablespoons light oil, divided; 1/2 cup Dry Sherry; 1 cup chicken stock, homemade or low-sodium purchased; 1 teaspoon coarse salt; About 12 oz head bok choy, cut into 1/2-inch slices, white and green separated, a few leaves reserved for garnish; For the dressing and salad; 2 tablespoons soy sauce; 2 tablespoons unflavored rice vinegar; 2 tablespoons toasted sesame oil; 2 tablespoons honey; 1/2 cup chopped cilantro, mint or basil; 1 peeled medium English cucumber, sliced into thin rounds; 8 -10 cherry tomatoes, cut in half

Servings: persons

For braised Calamari and stir-fried Bok Choy
1 pound cleaned squid tubes, sliced in 1/4-inch rings
1 finely chopped shallot
3 large garlic cloves, finely chopped
1 small hot chile, such as Cayenne or Thai, sliced into very thin rings
1-inch piece of peeled ginger, sliced into very thin strips, as thin as you can make them
1 teaspoon ground coriander
4 tablespoons light oil, divided
1/2 cup Dry Sherry
1 cup chicken stock, homemade or low-sodium purchased
1 teaspoon coarse salt
About 12 oz head bok choy, cut into 1/2-inch slices, white and green separated, a few leaves reserved for garnish
For the dressing and salad
2 tablespoons soy sauce
2 tablespoons unflavored rice vinegar
2 tablespoons toasted sesame oil
2 tablespoons honey
1/2 cup chopped cilantro, mint or basil
1 peeled medium English cucumber, sliced into thin rounds
8 -10 cherry tomatoes, cut in half

1
Rinse the squid well under cold water; make sure the insides of the tubes are clean; pat dry them and then slice.
2
Heat 2 tablespoons of the oil in a heavy pot over low heat. When the oil is hot add shallot, chile, garlic, ginger and coriander. Cook stirring with a wooden spoon until starts to sizzle, about 4 minutes.
3
Increase heat to medium and add squid, then cook, stirring, until squid is barely opaque, about 1 minute. Add wine and simmer, uncovered, stirring occasionally, until slightly reduced, about 10 minutes.
4
Add chicken stock and salt; simmer on medium-low, partially covered, stirring occasionally, until squid is very tender and the cooking liquid is almost evaporated, 30 to 35 minutes; transfer it to a plate and let cool.
5
Heat the remaining 1 tablespoon oil in a large heavy skillet over high heat; add white part of bok choy and stir-fry until beginning to soften, about 3- 4 minutes.
6
Add green part of bok choy, sprinkle with a pinch of salt. Stir-fry until bok choy is wilted, about 2 minutes; transfer to another plate and let cool. (The braising of squid and stir-frying of bok choy can be made a couple hours ahead).
7
Whisk soy sauce, vinegar, oil and honey in a large bowl until well blended. Add the braised squid, bok choy and cilantro; mix well until everything is combined.
8
Just before serving, arrange the reserved bok choy leaves on a serving platter. Put the squid salad on top of the lettuce and surround with cucumber slices and tomato halves. Sprinkle with some fresh lemon or lime juice and fresh cilantro leaves.

505

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For braised Calamari and stir-fried Bok Choy, 1 pound cleaned squid tubes, sliced in 1/4-inch rings, 1 finely chopped shallot, 3 large garlic cloves, finely chopped, and more.

Yes, Braised Calamari, Stir-Fried Bok Choy Salad With Cucumber And Cherry Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Braised Calamari, Stir-Fried Bok Choy Salad With Cucumber And Cherry Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions