This dish doesn't get much easier to assemble. It requires less than 10 minutes of actual cooking time and about 10 minutes to prep the ingredients (even fewer if you buy your squid already cleaned).
I love the addition of the fish sauce to this dish. It adds a salty and savory note.
Depending on what's in season, you can add any number of greens, such as spinach, pea shoots, snow peas, tatsoi, and chives. - wildgreens —wildgreens
Test Kitchen Notes
We had never had squid prepared this way before, and now we wonder why. The clean, Southeast Asian flavors (ginger, garlic, lime juice, chile, fish sauce, basil) make great counterpoints to the pleasantly chewy squid, and the tingling heat keeps you wanting more. (We used only one serrano, as ours was large, but if you like spice, by all means use two.) The wilted greens, which char lightly on their first pass in the wok, still retain a little crunch and soak up all the tangy juices -- we couldn't stop sneaking back to the pan for extra forkfuls. - A&M —The Editors
squid, bodies and tentacles, cleaned and sliced into ½ inch rings (frozen is fine)
greens, such as bok choy
serrano chiles, finely diced (we used 1)
garlic cloves, thinly sliced
piece ginger, grated
basil, about 1 ounce (three large stems or 1 cup lightly packed)