Thai Basil-Glazed Squid
By Market Chef Maggie Perkins
2 T toasted sesame oil
2 T neutral-flavored oil
1 medium sweet potato, skin on, sliced in thin half rounds
3 sweet Italian peppers, seeded and sliced
4 cups braising greens (arugula, Malabar spinach, sturdier warm-weather greens)
1 pint K&S Seafood squid, cleaned, rinsed, drained, sliced into rings
1 tsp kosher salt
freshly ground black pepper
1 small jar Stellar Gourmet Limited Edition Thai Basil Banana Pepper Jelly
I bunch chives, sliced
Over medium high heat, warm the oils together to a shimmer. Add sweet potatoes and stir fry until just fork tender. Add sweet peppers and cook, stirring frequently, about 1-2 minutes, or until wilted. Remove vegetables from pan with slotted spoon and allow to drain on a paper towel.
Add greens to the remaining oil in pan. Flash fry, stirring often, until just wilted, a few minutes at most. Remove and reserve on serving platter, creating a nest for squid and vegetables.
Toss the prepared squid with salt and black pepper. Add oil to the pan if needed. Raise heat to high. Toss squid in and fry over high heat, stirring constantly. Squid will release water. Drain off when squid is completely opaque, about 2 minutes. Reduce heat to medium, return sweet potatoes and sweet peppers to pan. Add jelly, stir to combine, and cook, stirring occasionally to avoid sticking, until jelly thickens, about 3 minutes.
Transfer from pan with slotted spoon to the plated nest of greens. Serve warm.