Quick Wok-Fired Squid with Greens and Basil

Prep: 10 minCook: 8 min2 servingsmediumAmerican
Quick Wok-Fired Squid with Greens and Basil

A vibrant stir-fry combining tender squid rings with wilted Asian greens in an aromatic sauce of fish sauce, brown sugar, and lime juice. Fresh serrano chiles and ginger provide heat and brightness, while basil leaves add an herbal finish. This quick weeknight dish delivers restaurant-quality flavors in under 15 minutes, perfect for busy home cooks seeking bold Southeast Asian-inspired tastes. Serve over rice or barley to capture every drop of the savory pan juices.

Gluten-FreeDairy-FreeNut-Free

Ingredients

2 servings
  • 2 tablespoons olive oil
  • 1 pound squid, bodies and tentacles, cleaned and sliced into 1/2 inch rings
  • 1 ½ pounds greens, such as bok choy
  • 2 serrano chiles, finely diced
  • 3 garlic cloves, thinly sliced
  • ¾ inch ginger, grated
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons lime juice
  • 1 bunch basil, about 1 ounce

Instructions

  1. 1

    Heat wok over medium-high heat

  2. 2

    Add 1 tablespoon olive oil and heat until smoking

  3. 3

    Saute greens until wilted

  4. 4

    Set greens aside

  5. 5

    Add remaining olive oil to wok

  6. 6

    Add serrano chiles, garlic, and ginger

  7. 7

    Add squid and cook

  8. 8

    Mix fish sauce, brown sugar, and lime juice

  9. 9

    Add fish sauce mixture and cooked greens

  10. 10

    Toss in basil leaves and saute until basil is wilted

  11. 11

    Serve over brown rice or barley

Tips

Tip 1

Use frozen squid if fresh is unavailable - it works perfectly for this quick cooking method

Tip 2

Keep the wok very hot throughout cooking to prevent the squid from becoming rubbery

Tip 3

Have all ingredients prepped before starting since this dish cooks very quickly

Good to Know

Storage

Refrigerate leftovers up to 2 days

Make Ahead

Prep all ingredients up to 4 hours ahead

Serve With

Serve immediately while hot over rice or barley

Common Mistakes

Watch

Keep wok very hot to avoid rubbery squid

Watch

Don't overcook squid or it becomes tough

Watch

Have all ingredients ready before starting cooking

FAQ

Can I use frozen squid for this recipe?

Yes, frozen squid works perfectly fine. Just thaw completely and pat dry before slicing into rings.

What if I can't find bok choy for the greens?

You can substitute any quick-cooking greens like spinach, Chinese broccoli, or regular cabbage.

How long will leftovers keep in the refrigerator?

Leftover stir-fry will keep for up to 2 days refrigerated, though the squid is best eaten fresh.