Stir-Fried Squid With Chinese Vegetables

• 1 pound squid
• 4 tablespoons peanut oil
• 2 tablespoons fresh ginger, chopped
• 1 clove garlic, minced
• 3 scallions, sliced (including green part)
• 1/4 pound fresh snow peas
• 2 cups bok choy (Chinese cabbage), sliced
• Coarse salt and freshly ground pepper to taste

1. Clean the squid according to the instructions above and pat dry with paper towels.
2. Set aside.
3. Heat two tablespoons peanut oil in a wok or large skillet and stir-fry the ginger, garlic and scallions.
4. Add the snow peas and cabbage and stir-fry for two to three minutes.
5. Empty onto a heated serving dish.
6. Add the remaining oil to the skillet and stir-fry the squid over high heat two to three minutes.
7. Season to taste, remove and place on top of the vegetables.
8. Serve immediately.

squid, peanut oil, fresh ginger, clove garlic, scallions, snow peas, bok choy, salt

Taken from cooking.nytimes.com/recipes/5151 (may not work)