- 1 piece of squid (cleaned in-store)
- 2 carrots
- 1 red chilli
- Small broccoli
- 2 cloves garlic
- 2 limes
The beauty of this dish is the quickness of it all and the serious lack of carbs. You'll find squid in most supermarkets these days. Make sure it's fresh and that the shop cleans it for you.
Grab two big carrots.
Peel them and cut them into thirds.
Now you'll need some mad skillz here, so get a sharp knife and take your time. Cut them into seriously thin strips.
You'll have a big pile like this. There's no rush here, I don't want to be responsible for a bloody finger in between the carrots.
Grab the garlic cloves and peel them. I'm not going to tell you how to do that!
Chop it into tiny little pieces.
Grab the chilli and chop the heck out of it, too. If, like me, you like a little heat, then leave the seeds in. Otherwise, remove 'em.
Grab the knob of ginger.
Cut the ginger up into nice little strips; thinner and smaller is better.
Put all the stuff you've prepped to one side. All the hard work's nearly done. Piece of cake, eh?
Lay the squid out on the table nice and flat. They'll hopefully have cleaned it for you, but just remove and dirty little pieces. The flesh should be clean and white.
Cut it into nice little triangle shapes. You could go for any shape you want really, but I think this looks best.
Grab the biggest frying pan or wok you have and throw in a bit of normal oil.
The squid should look like this right now. Set it to one side for the moment.
Throw in the carrots, garlic, chilli and ginger.
You're going to have to cook these for about four or five minutes, and you'll want to do it all over a nice medium heat. The carrots are thick so they need to cook slowly.
While they are cooking, slice the chives up as thin as you possibly can and cut the limes in half.
The veg should be starting to look like this. You don't want them getting brown, so a nice controlled heat is essential.
Add the broccoli.
Add a good amount of salt and pepper to season it. The kitchen should be smelling amazing at this stage.
Now this is the important bit. Put the heat up to maximum and scrape the veg over to one side of the pan.
Throw in the squid and cooking it for a maximum of 30 seconds on each side. MAXIMUM!!!!! Any longer and it will get tough as a wetsuit.
Stir it all up and quickly squeeze the lime juice in.
Add the chives and take it straight off the heat. Unless you were being slow, the whole thing should have taken you 10 minutes tops.
Start plating it up using some tongs.
Boom. Lovely colours and tasty as sin. Mega dish.