Ginger stir-fried squid with rice and green beans

Ingredients

For 1 serving

• Squid160 g
• Green beans120 g
• White rice70 g
• Ginger8 g
• Garlic1 clove
• Tamari1 tablespoon
• Peanut oil2 teaspoons
• Chili pepper0.5

Contains: nuts, shellfish, soy,

In season: June – September

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, bring a small pan of water to the boil, top and tail the green beans and cook them for 5 minutes, until tender but crisp; drain.
3. Clean the squid if needed, cut into rings about 1 cm wide and pat them very dry with kitchen paper so they don't release water in the pan. Peel the ginger and cut it into matchsticks, slice the garlic and the chilli.
4. Heat the groundnut oil in a frying pan or wok over medium heat with the garlic, ginger and chilli for 30 seconds, until fragrant but not burnt.
5. Turn the heat to maximum, add the squid and stir-fry for 2 minutes, until white and opaque; add the green beans and tamari and stir-fry for another minute.
6. Serve straight away with the rice.