Squid with Greens and Basil

Name: Squid with Greens and Basil
Yield: enough for 2
Ingredients: Chinese greens – 2 large handfuls; large red chiles – 2; ginger – a thumb-sized piece; prepared squid bodies and tentacles – 14 ounces (400g); nam pla (Thai fish sauce) – 2 tablespoons; brown sugar – 2 teaspoons; lime juice – 2 tablespoons; vegetable oil – 2 tablespoons; basil leaves – a large handful

December 14, 2011

I often come home from Chinatown with a squid and a bag of choy sum. The fishmonger will have done most of the dirty work for me, leaving me to give the body sac a final rinse before slicing. Squid is ideally suited to this quick, high-temperature cooking.

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