Recipes

To obtain that curly shape with the calamari you need to cross hatch the tubes using a sharp knife. The wok must be very hot before cooking. And even with this small amount cook the calamari in two batches reheating the wok between batches.

Cooking time: 10 minutes
Serves: 4
Degree of difficulty: easy

• 3 large calamari tubes
• 1 tablespoon oil
• 2 cloves garlic, chopped
• 6cm pieces fresh ginger, shredded
• 300g snow peas, topped and tailed
• ½ cup Changs oyster sauce
• ¼ cup sherry
• 2 teaspoons cornflour
• ¼ cup water

Slice the calamari tubes in half lengthwise so that each tube is a flat piece, cut each tube into pieces about 6 x2cm. Cross-hatch each piece.

Heat the wok or large heavy based pan until very hot, add the half oil. Cook calamari in two batches, remove and set aside. Do not over cook, the calamari should become opaque and start to twist, this takes about 30 seconds.

Reheat wok. Add remaining oil to hot wok, add garlic and ginger, and cook 30 seconds. Add snow peas, cook for just one minute. Remove and set aside.

Combine all oyster sauce, sherry, cornflour and water; add to the wok and stir until boils and thickens. Return calamari and snow peas to wok, toss to combine. Serve immediately.

Stir-fry Tips for Vegies

If using a combination of vegies, start with the ones, which take the longest to cook. To prevent the vegies burning, keep them moving at all times- with a wok charn or spatula or by carefully shaking the pan. To cool the wok down and stop the vegies overcooking add the next ingredient.