INGREDIENTS
750g Loligo Squid, cleaned
1 bunch thin green asparagus, trimmed (see notes)
1 yellow capsicum
1 red capsicum
250g sugar snap peas
1 red shallot, finely sliced (see notes)
1 cup coriander leaves
1 cup Vietnamese mint leaves
1 cup Thai basil leaves
METHOD
Make Chilli Marinade: combine ingredients.
Slice Squid tubes into thin strips and cut tentacles into 8cm lengths. Mix Squid through Chilli Marinade, cover and set aside for 30-60 minutes.
Meanwhile, slice asparagus, on the diagonal, into 3 or 4 pieces. Cut capsicum into thin slices the same size as squid strips. Slice sugar snap peas in half lengthways. Place asparagus, capsicum and sugar snap peas into a bowl. Strain marinade from squid over vegetables and toss well to coat.
Heat a wok over a high heat, add vegetables and marinade and stir-fry for a few minutes, until slightly softened, remove to a bowl. Add Squid to the wok, toss for a minute or so, until it just turns opaque. Add to vegetables, add shallot, coriander, Vietnamese mint and basil and toss to combine.
Arrange in a wide bowl and serve.
