5 minute Squid Thai Stir-fry

5 minute Squid Thai Stir- fry

When planning a trip to visit my dad and his wife, before even thinking about booking plane tickets and organising important things, my list of ‘can you please cook these for me’ meals becomes first priority. This list is usually constructed over multiple months of phone conversation food talk inspiration. While I love cooking, having loved ones cook for you can’t be beaten.

So this is one of my favourites that usually makes the list. So fresh, simple, nutritious and incredibly yummy! Now I’ll have to admit I haven’t actually made this myself (Dad does it best), but watching it been thrown together represents a whole food, quick and easy meal like no other.

I would love to hear your favourite meals that a loved one cooks for you?

Gluten free, dairy free, low carb, paleo friendly, nutrition packed.

Serves 2


4x squid tubes, sliced horizontally to create rings

3x bunches of bok choy, finely chopped

1 red capsicum, sliced

1/2 cup of fresh chopped coriander

2-3 cloves of garlic, finely chopped

2-3 fresh chillies, finely chopped

3-4 tbs soy sauce (make sure its gluten free if gluten intolerant)

1 tbs raw honey

1 tbs ghee or coconut oil

Make sure all the ingredients are ready to throw in instantly. Over cooking will cause the squid to go chewy and lose the freshness of the other ingredients. Cooking time should be 3 minutes max.

Heat the oil in a wok and then add the squid, bok choy, capsicum, garlic and chillies. Toss and cook for 1 minute.

Add the soy sauce and honey and continue to cook for another 1 minute.

Toss through the coriander for the last 30 seconds and serve while hot.



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