Calamari & Chick Pea Stir Fry
Calamari & Chick Pea Stir Fry

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, calamari & chick pea stir fry. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Calamari & Chick Pea Stir Fry is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Calamari & Chick Pea Stir Fry is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook calamari & chick pea stir fry using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Calamari & Chick Pea Stir Fry:
  1. Prepare 500 g Calamari Rings
  2. Prepare 540 ml Can of Chick Peas
  3. Make ready 1 Large Head of Bok Choy
  4. Make ready 4 Tbsp Garlic Powder
  5. Make ready 3 Tbsp Soy Sauce
  6. Prepare 1 Tbsp Fine Salt
  7. Make ready 2 Tbsp Black Pepper
  8. Get 2 Tbsp Canola Oil

This recipe has a crispy batter that fries perfectly to a golden brown crunch. For me, Fried Calamari was always one of those must-order dishes. I don't eat fried food too often, but fried calamari is one of my favorites. Besides the fact that the taste of calamari appeals to many people, squid contains a host of nutrients that Most grocery stores keep calamari in stock for you to buy fresh or frozen.

Steps to make Calamari & Chick Pea Stir Fry:
  1. Cut the bok choy in half to separate the crunchy stems from the leafs. Chop the stems into uniform pieces for even cooking. Chop the leafs as thinly as preferred
  2. Add Canola oil to a large pan on medium heat. Add the bok choy stems and chick peas then cook for 5 minutes
  3. Add the bok choy leafs and calamari rings. Sprinkle all the spices diffusely over the pan contents
  4. Cook contents until bok choy leafs become thin and wilted. Do not cook to long or the Calamari rings will become rubbery

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