CUTTLEFISH STIR FRY WITH BABY BOK CHOY
Makes 4-6 Servings
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WINE PAIRING | |
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An off-dry Riesling or Argentine Torrontes |
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This Chinese-inspired dish is an easy and elegant way to showcase cuttlefish, a cephalopod that resembles squid but with thicker flesh and a more delicate flavor. Once you’ve sliced and marinated the cuttlefish, the dish comes together quickly. It’s best done in a wok, if you have one, but a flat sauté pan works in a pinch. Serve with steamed white or brown rice.
INGREDIENTS
- 6 large garlic cloves, peeled & thinly sliced
- 1/4 cup olive oil
- 1-2 tsp grapeseed oil
- 1 Cuttlefish (approximately 2lbs)
- 4-6 baby bok choy, trimmed & quartered
- 1 preserved lemon, cut into julienne strips
- Chili flakes, to taste
- 3/4 cup Chinese cooking wine (Shaoxing)
- Soy sauce to taste
- For the marinade:
- 1/4 cup sesame oil
- 2-3 cloves garlic, crushed
- Fresh ginger, about a 2-inch piece, peeled and sliced
- 3-4 scallions
- To garnish:
- Sliced green scallion
- Chopped cilantro
DIRECTIONS
- Make the garlic chips:
1
Place garlic and olive oil in a small skillet and heat to medium, stirring frequently until the garlic is golden and crispy. Strain or remove garlic with a slotted spoon and drain on paper towels. Set aside.
- Prepare the cuttlefish:
2
Cut off the tentacles where they connect to the head, which is the thick section attached to the main body (the mantle). Discard the head (or reserve for another use). Cut each tentacle into roughly 2-inch lengths. Spread the mantle flat. Remove and discard any brittle cartilage around the edge. Score the flesh by cutting it partway through (1/8 to 1/4 inch deep) with the tip of a knife in a crosshatch pattern. Cut the scored mantle into strips about 1 ½ inches wide, then cut the strips into bite-size pieces.
3
In a large bowl, combine all the ingredients for the marinade. Add all the cuttlefish pieces to the marinade and let stand for about 30 minutes.
- Cook the dish:
4
In a smoking hot wok or sauté pan, add the grapeseed oil and sear cuttlefish pieces until golden, about 1 minute each side. Add the bok choy and stir fry until wilted. Add preserved lemon and wine and cook 1 minute to let the alcohol burn off. Add soy sauce to taste. Transfer to a platter and garnish with garlic chips, fresh green scallion and/or chopped cilantro.