This dish doesn't get much easier to assemble. It requires less than 10 minutes of actual cooking time and about 10 minutes to prep the ingredients (even fewer if you buy your squid already cleaned).

Ingredients

  • 2 tablespoons olive oil
  • 1 pound squid, bodies and tentacles, cleaned and sliced into ½ inch rings (frozen is fine)
  • 1.5 pounds greens, such as bok choy
  • 2 serrano chiles, finely diced (we used 1)
  • 3 garlic cloves, thinly sliced
  • 3/4" piece ginger, grated
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons lime juice
  • 1 bunch basil, about 1 ounce (three large stems or 1 cup lightly packed)

Directions

  1. Heat a wok over medium-high heat. When hot, add 1 tablespoon of olive oil. When smoking hot, sauté the greens until wilted about 5 minutes, set aside.
  2. Add a little more olive oil to the wok, add the serrano chiles, garlic, and ginger. Add the squid and cook about 2 minutes.
  3. Mix the fish sauce, brown sugar, and lime. Add the fish sauce mixture and cooked greens, toss in the basil leaves and sauté until the basil is wilted.
  4. Serve over brown rice, or barley, which acts as a sponge to soak up the juices created during the cooking process.