Taken from Dale Pinnock‘s book, Healthy Every Day, this five-spiced squid recipe is so tasty and super quick which makes it perfect for a lunch or mid-week meal. It takes about ten minutes to make.
Many of the foods that I cook with have added health benefits. The benefit to you is enhanced recovery, boosted immunity and extra energy. What is not to like about that?! Here are a couple of snippets of information about some ingredients. If you’re not interested, scroll down for the recipe. Otherwise, I hope you enjoy the extra insight.
Heat a little olive oil in a pan, add the onion and garlic and cook for 2–3 minutes. Pull the kale leaves off the stalks. Add the kale to the pan and continue to cook until it has turned a brighter, deeper green and started to soften. Add the soy sauce and set aside.
Heat a little olive oil in a griddle pan or frying pan over a high heat. Add the squid to the pan and cook for 3 minutes. Sprinkle it with the five-spice powder and season with salt and pepper. Turn over and repeat on the other side. Be careful not to overcook the squid; it should take no longer than 6–7 minutes in total.
Warm the greens, stir in the cashews, top with the griddled squid and serve immediately.