To make the fried calamari, you'll need: squid, chili garlic sauce, flour, cayenne, sesame oil and honey.  

Cuttin' squid.  

Amanda measures out the flour. Check out the cool double reflection in the flower vase at the left!  

It's a good idea to give the squid a little rinse once it's sliced to get rid of any leftover grit.  

The seasoned flour has salt, pepper and cayenne for a nice kick.  

Amanda just made the club soda she's pouring in her own club soda machine. Cool!  

The club soda and the squid make friends.  

Meanwhile, Amanda makes the dipping sauce.  

No need to fry in more than an inch or so of oil -- you get fewer spatters this way.    

Dredging the squid in the flour.  

We tested one ring first to see if the temperature was right.  

A minute or so, and they're golden rings.  

The ingredients: greens (we used bok choy), lime, garlic, brown sugar, serrano chili, basil, ginger, fish sauce and squid.  

Amanda gives her wok a good wipe before we get started.  

This recipe calls for all parts of the squid, which makes for a very pretty presentation.  

Wildgreens calls for 2 serranos, but we used 1, since ours was on the big side -- but it's up to you and your palate.  

Amanda grates the ginger using her microplane -- it pulverizes it almost to a paste.  

A quick consultation on how to cut up the greens.  

We decided on 1-inch strips.  

Feel the vitamins!

Check out the name of the fish sauce stage left! Coincidence -- or not?  

Amanda carefully weighs the basil. 1 ounce is a lot, and it's the key to this dish's lovely fragrance.  

We got the wok smoking hot and added a tablespoon of olive oil.  

Amanda threw in the greens right away before the oil had a chance to burn.  

The greens only need a couple of minutes in the wok, and it's a good idea to keep them moving so they wilt evenly.  

Tongs always make us feel like we work in a restaurant...

Time to get those greens out of the pan!  

We loved the charred edges, which were full of flavor.  

The garlic, ginger and serrano go in next, followed by the squid.  

Fish sauce, lime juice and a touch of brown sugar join the squid.  

The greens go back in with that big bunch of basil.  

And that's it!