Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons Sichuan peppercorns
  • 800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
  • 1 tablespoon rice bran oil or sunflower oil
  • 160g punnet snow pea sprouts, chopped
  • 4 spring onions, thinly sliced on the diagonal
  • 3 cups cooked white long grain rice, to serve (1 cup uncooked rice)

Instruction

  • Grind the Sichuan peppercorns and 2 teaspoons salt using a mortar and pestle.
  • Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines - don't cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.
  • Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.
  • To serve, divide the steamed rice among bowls and top with the stir-fried squid.