STIR-FRIED SQUID WITH BASIL AND GARLIC

Stir-Fried Squid with Basil and Garlic image

Yield makes 4 servings

Number Of Ingredients 10

1 1/2 pounds cleaned squid, rinsed well
2 tablespoons peanut oil
1 tablespoon minced garlic
2 small fresh chiles, preferably Thai, stemmed, seeded, and chopped, or to taste, or crumbled dried chiles or hot red pepper flakes to taste
1/4 teaspoon ground coriander
1 tablespoon sugar
2 tablespoons nam pla
1 lime leaf, minced, if available
1/2 cup basil leaves, preferably Thai, roughly chopped if large
Salt to taste

Steps:

Dry the squid well with cloth or paper towels. Cut vertically through the group of tentacles if it is large; otherwise, leave whole. Cut the squid bodies into rectangles, diamonds, or squares, with no dimension greater than 1 inch. The pieces should be fairly uniform in size. Have everything else ready and at hand before you begin to cook.
Put a large nonstick skillet over high heat; add the oil and, when it shimmers, add the garlic, chiles, and coriander. Cook, stirring almost constantly, for 15 seconds. Raise the heat to high, add the squid, and cook, stirring occasionally, for about 3 minutes, just until it loses its raw look.
Lower the heat to medium and stir in the sugar, nam pla, lime leaf if you have it, and basil. Cook, stirring, for another few seconds, just until the basil wilts. Taste, add salt or more chile or nam pla if necessary, and serve.
Same technique, different ingredients: In step 3, stir in 1/4 cup water, 1 tablespoon go chu jang (page 591) or 1 tablespoon miso mixed with a pinch of cayenne, 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds (page 596), and 1 teaspoon dark sesame oil. Instead of basil, garnish with minced scallion.