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To prepare the calamari, hold onto the hood (body) and use your other hand to reach under the hood, and grip the head and tentacles. Gently pull tentacles away from the hood. Use a small sharp knife to cut the head from the tentacles and discard the head. Reserve the tentacles and chop into quarters. Remove and discard the clear, hard quill from inside the hood. Peel away the flaps and remove the grey skin. Rinse under cold running water. Place on a clean work surface and cut in half lengthways. Use a sharp knife to score the inside of the calamari diagonally in a diamond pattern, being careful not to cut all the way through. Cut into 4cm pieces. Rinse under cold running water to remove any black ink and pat dry with paper towel. Place the calamari and tentacles in a bowl and set aside.
Place the sugar, soy sauce, sweet chilli sauce and fish sauce in a jug. Whisk with a fork to combine and set aside until required.
Heat a large wok or large frying pan over high heat. Add 2 teaspoons of the oil and heat until just smoking. Add one-third of the calamari and stir-fry, for 1-2 minutes or until the calamari just turns white. Transfer to a plate lined with paper towel. Repeat in 2 more batches with 1 tablespoon of remaining oil and remaining calamari.
Add the remaining oil to the wok and heat over high heat. Add the corn, onion and garlic, and stir-fry for 3 minutes or until the corn is tender crisp. Add the choy sum and bok choy, and cook, tossing, for 1-2 minutes or until the greens just wilt. Return the calamari to the wok and toss to combine.
Transfer the stir-fry to a large heatproof bowl and cover loosely with foil to keep warm. Add the soy sauce mixture to the wok and cook over high heat for 2 minutes or until it thickens slightly. Add the calamari mixture and toss until well combined and heated through. Serve immediately with rice.