Quick Wok-Fired Squid With Greens

• 2 tablespoons olive oil
• 1 pound squid, bodies and tentacles, cleaned and sliced into 1/2 inch rings (frozen is fine)
• 1.5 pounds greens, such as bok choy
• 2 serrano chiles, finely diced (we used 1)
• 3 garlic cloves, thinly sliced
• 3/4" piece ginger, grated
• 2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 2 tablespoons lime juice
• 1 bunch basil, about 1 ounce (three large stems or 1 cup lightly packed)

1. Heat a wok over medium-high heat. When hot, add 1 tablespoon of olive oil. When smoking hot, saute the greens until wilted about 5 minutes, set aside.
2. Add a little more olive oil to the wok, add the serrano chiles, garlic, and ginger. Add the squid and cook about 2 minutes.
3. Mix the fish sauce, brown sugar, and lime. Add the fish sauce mixture and cooked greens, toss in the basil leaves and saute until the basil is wilted.
4. Serve over brown rice, or barley, which acts as a sponge to soak up the juices created during the cooking process.

olive oil, bodies, choy, serrano chiles, garlic, ginger, fish sauce, brown sugar, lime juice, basil

Taken from food52.com/recipes/11568-quick-wok-fired-squid-with-greens (may not work)