Dinner Tonight: Wok-Fired Squid with Greens + Ginger Fried Rice

Seasonal greens, fried rice, squid, and plenty of ginger combine in this one-two punch of incredible Asian-inspired flavors for dinner tonight. It's possible to make everything using a single wok or large skillet, and this meal's got plenty of wiggle room if you need to substitute ingredients. This is a great way to use up all those leafy greens in your fridge when you're tired of dishing up salads.

The Menu

Quick Wok-Fired Squid with Greens by wildgreens

Quick Wok-Fired Squid with Greens

Serves 4

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)

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 fried rice.

Save and print this recipe at Food52.

Jean-Georges' Ginger Fried Rice

Get the recipe for Ginger Fried Rice on Food52.

More: Grilled Squid Salad with Lemon, Capers and Parsley

The Grocery List

Serves 4

1/2 cup peanut oil (or rendered chicken fat)
2 cups thinly sliced leeks
4 cups cooked rice (leftover if you've got it)
2 teaspoons sesame oil
1 pound squid (frozen is fine)
1 1/2 pounds greens (seasonal or bok choy)
2 serrano chilies
2 tablespoons fish sauce
tablespoons lime juice
1 bunch basil

We're assuming that you already have garlic, olive oil, brown sugar, ginger, and soy sauce. If not, you'll be needing those things, too!

The Plan

1. Chop and slice all the vegetables, garlic, and ginger you're going to use for the two dishes. Make sure your greens and your squid are both clean and ready to go.

2. Crisp up the garlic and ginger for the fried rice, scoop out the browned bits and reserve for garnish, then cook the leeks in the flavorful oil!

3. Finish the frying the rice and set aside. We left out the egg for this one, but feel free to bring it back. Get your wok smoking hot and toss in the greens.

4. Set the greens aside and flash-fire your squid, toss everything to combine, and serve atop the still steaming rice!

Read More:
Ramen Stir Fry with Sesame, Shiitake and Ginger
Asian Garlic Green Beans
Crunchy Cabbage Salad with Miso-Ginger Dressing

First photo by Sarah Shatz; second photo by Linda Xiao