Wok-Seared Spicy Calamari Salad

• 1 Lb cleaned calamari, the smalle the better, sliced into thin rings, tentacles included
• 20 roasted, slated cashews, chopped
• 1 tbsp minced cillantro leaves
• 1 tbsp mint leaves
• 2-4 tsp thai srirancha sauce to taste
• 4 cups tatsoi or baby arugula
• 1 endive, cored and slivered
• 2 tbsp olive oil
• 1/4 cup lime juice

1. 1. place calamari in bowl. Add cashews, cilantro, mint and srirancha to taste and toss. Season with salt and pepper.
2. 2. mix greens and endive and divide among 4 bowls
3. 3. place wok over high heat, add oil, and when smoking hot, add calamari and seasonings. Stir fry for about 20 seconds, until calamari rings start to turn opaque. Add lime juice, toss, remove from heat. Pour mixture over greens

calamari, cashews, cillantro leaves, mint, sauce, tatsoi, endive, olive oil, lime juice

Taken from www.epicurious.com/recipes/member/views/wok-seared-spicy-calamari-salad-1257677 (may not work)