Seasonal greens, fried rice, squid and plenty of ginger combine in this one-two punch of incredible Asian-inspired flavors for dinner tonight. It's possible to make using a single wok or large skillet and it's got plenty of wiggle room if you need to substitute ingredients. This is a great way to get the most from all those greens at the farmers market when you're tired of salads, and an excellent dinner combo to keep in your repertoire.
1/2 cup peanut oil (or rendered chicken fat)
2 cups thinly sliced leeks
4 cups cooked rice (leftover if you've got it)
2 teaspoons sesame oil
1 pound squid (frozen is fine)
1 1/2 pounds greens (seasonal or bok choy)
2 serrano chilies
2 tablespoons fish sauce
2 tablespoons lime juice
1 bunch basil
We're assuming that you already have garlic, olive oil, brown sugar, ginger, and soy sauce. If not, you'll be needing those things, too!
1. Chop and slice all the vegetables, garlic, and ginger you're going to use for the two dishes. Make sure your greens and your squid are both clean and ready to go.
2. Crisp up the garlic and ginger for the fried rice, scoop out the browned bits and reserve for garnish, then cook the leeks in the flavorful oil!
3. Finish the frying the rice and set aside. We left out the egg for this one, but feel free to bring it back. Get your wok smoking hot and toss in the greens.
4. Set the greens aside and flash-fire your squid, toss everything to combine, and serve atop the still steaming rice!
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now