Julie Le Clerc: Stir-fried rice with baby octopus

Picture / Carolyn Robertson

Serves 4

1 cup long grain or jasmine rice
vegetable oil, such as peanut, canola or sunflower seed oil
500g baby octopus, rinsed and drained on paper towels
2 cm piece fresh ginger, peeled and cut in fine strips
1 bunch spring onions, thickly sliced
1 cup peas, blanched for 1 minute in boiling water
1/4 cup oyster sauce
1/4 cup golden soy sauce (or more to taste)
1/2 cup chopped fresh coriander

1. Cook rice in plenty of boiling salted water for 12 minutes then drain well in a colander.

2. Heat a wok, add a little oil and then the octopus (this may need to be cooked in 2 batches), toss and stir-fry for 3-4 minutes over high heat until browned. Remove to one side. Add a little more oil to the wok and then add the ginger, spring onions and peas and stir-fry for 2-3 minutes to brown. Remove to one side.

3. Add a little more oil and then the rice to the wok with oyster and soy sauces, tossing over high heat for 5 minutes until lightly browned.

4. Return all ingredients to the wok and stir-fry for 2-3 more minutes until hot. Serve tossed or scattered with fresh coriander.

* More of Julie Le Clerc's recipes are available in viva, part of your Herald print edition every Wednesday.