Stir-Fried Seafood With Ginger - cooking recipe

Ingredients

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

Preparation

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.
Cook the rice in large saucepan according to package directions. Cover to keep warm.
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).
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.