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1
Rinse the squid well under cold water; make sure the insides of the tubes are clean; pat dry them and then slice.
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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.
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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.
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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.
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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.
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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).
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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.
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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.
