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Wok fried calamari wth bok choy


  • Cut the calamari in half. Then cut into pieces and lightly score the inner sides using a small, sharp knife.
  • Heat a little oil in a wok (or heavy-bottomed non-stick pan) and gently sauté the ginger, garlic, chillies and anchovies.
  • Add the calamari and toss for about 1 min.
  • Then add the bok choy and briefly stir fry, before adding the lemon juice, seasonings and coriander. Toss for a minute or so and serve on a bed of steamed rice.


  • 8 fresh baby calamari, including the tentacles, cleaned
  • vegetable oil
  • 1 tbsp julienned fresh ginger
  • 2 garlic cloves, finely sliced
  • 2 small red chillies, seeded & sliced
  • 2 anchovies, chopped
  • 6 inner heads baby bok choy, halved & washed well
  • juice of 1 lemon
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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