Stir-Fried Seafood With Ginger

• 10 oz squid bodies
• 10 oz medium shrimp
• 1 lb large black mussels
• 1 1/2 cups jasmine rice
• 2 tsp sesame oil
• 1 piece (1 1/2 inches) ginger, grated
• 1 tbsp sambal oelek (Indonesian ground chili paste)
• 8 oz cleaned baby octopus
• 12 oz bok choy, coarsely chopped
• 14 oz gai lan (Chinese broccoli), coarsely chopped
• 1/4 cup kecap manis (thick sweet soy sauce)
• 4 None fresh kaffir lime leaves, finely shredded

1. Cut the squid down center to open out. Score inside in diagonal pattern then cut into strips. Peel and devein the shrimp, leaving tails intact. Scrub the mussels under cold water and discard the beards.
2. Cook the rice in large saucepan according to package directions. Cover to keep warm.
3. Meanwhile, heat the oil in a wok or large skillet on high heat. Stir-fry the ginger, sambal oelek and seafood, in batches, until the seafood changes color and the mussels open (discard any that do not).
4. Return all the seafood to the wok. Add the bok choy, gai lan and kecap manis. Stir-fry until the vegetables just wilt. Remove from the heat and stir in the lime leaves. Serve with the rice.

bodies, shrimp, black mussels, jasmine rice, sesame oil, ginger, sambal oelek, baby octopus, bok choy, broccoli, manis, fresh kaffir lime

Taken from recipes-plus.com/api/v2.0/recipes/34559 (may not work)