Korean Calamari - Nigella Lawson

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 cup sushi rice
• 6 baby squid, cleaned
• 2 tablespoons shaoxing rice wine or 2 tablespoons sake
• 2 tablespoons gochujang chili paste
• 2 teaspoons sugar
• 1/4 teaspoon toasted sesame oil
• 2 teaspoons peanut oil
• 6 baby corn or 1/4 lb green beans, cut in 1/2-inch pieces
• 3 large scallions, sliced

Recipe

• 1 prepare rice according to package directions.
• 2 slice the calamari bodies into thin rings. toss rings and tentacles with rice wine. after 15 minutes, remove calamari from wine.
• 3 to bowl with wine, add gochujang, sugar and sesame oil. stir well.
• 4 over medium-high heat, heat peanut oil in a heavy skillet. when it smokes, add corn (or green beans) and scallions. stir-fry 2 minutes. add squid and stir-fry until opaque, about 2 minutes. add sauce and stir until piping hot, 30-60 seconds.
• 5 divide rice between two bowls. divide squid and sauce between bowls and serve.