Chinese Style Squid & Bok Choy with Oyster Sauce

1. 1

   Cut the squid into bite-sized pieces.

2. 2

   Cut off the hard bottom of the bok choy and cut in half.

3. 3

   If using leek, julienne it thinly and soak in water.

4. 4

   Heat the oil in the frying pan and stir-fry the stalk of the bok choy over medium heat.

5. 5

   Add the squid and sprinkle in the sake.

6. 6

   When the squid curls or when they have been cooked halfway through, add the bok choy leaves.

7. 7

   If using weipa (Chinese seasoning) or chicken stock granules, add about 1/2 teaspoon (adjust according to taste).

8. 8

   Once the bok choy has become tender and the squid has been cooked through, add the oyster sauce and cook briefly.

9. 9

   Mix in some soy sauce and sesame oil to finish.

10. 10

    If available, garnish with the julienned leek.

* Per serving · 4 servings · Values may vary.