Name: Stir-fried octopus with basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram cleaned baby octopus; 2 teaspoon peanut oil; 2 teaspoon sesame oil; 2 clove garlic, crushed; 2 fresh small red thai chillies, sliced thinly; 2 large red capsicums (700g), sliced thinly; 6 green onions, cut into 2cm lengths; 1/4 cup firmly packed fresh basil leaves; 400 gram tat soi (rosette bok choy); 2 tablespoon grated palm sugar; 1/4 cup (60ml) fish sauce; 1 tablespoon kecap manis; 3/4 cup loosely packed fresh coriander leaves

Stir-fried octopus with basil

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 kilogram cleaned baby octopus

2 teaspoon peanut oil

2 teaspoon sesame oil

2 clove garlic, crushed

2 fresh small red thai chillies, sliced thinly

2 large red capsicums (700g), sliced thinly

6 green onions, cut into 2cm lengths

1/4 cup firmly packed fresh basil leaves

400 gram tat soi (rosette bok choy)

2 tablespoon grated palm sugar

1/4 cup (60ml) fish sauce

1 tablespoon kecap manis

3/4 cup loosely packed fresh coriander leaves

Method

1.Cut each octopus in half lengthways.

2.Heat peanut oil in wok; stir-fry octopus, in batches, until browned all over and tender. Cover to keep warm.

3.Heat sesame oil in same wok; stir-fry garlic, chilli and capsicum until capsicum is just tender.

4.Return octopus to wok with onion, basil, tat soi, sugar and sauces; stir-fry until tat soi just wilts. Remove from heat; stir in coriander.

5.Serve with steamed jasmine rice.

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Ingredients

Method

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