Quick Wok-Fired Squid with Greens

The clean, Southeast Asian flavors (ginger, garlic, lime juice, chile, fish sauce, basil)
make great counterpoints to the pleasantly chewy squid, and the tingling heat keeps you wanting more. 

Serves 2-4

• 2tablespoons olive oil
• 1pound squid, bodies and tentacles, cleaned and sliced into ½ inch rings (frozen is fine)
• 1.5pounds greens, such as bok choy
• 2serrano chiles, finely diced (we used 1)
• 3garlic cloves, thinly sliced
• 3/4"piece ginger, grated
• 2tablespoons fish sauce
• 2teaspoons brown sugar
• 2tablespoons lime juice
• 1bunch basil, about 1 ounce (three large stems or 1 cup lightly packed)

1. Heat a wok over medium-high heat. When hot, add 1 tablespoon of olive oil. When smoking hot, sauté the greens until wilted about 5 minutes, set aside.
2. Add a little more olive oil to the wok, add the serrano chiles, garlic, and ginger. Add the squid and cook about 2 minutes.
3. Mix the fish sauce, brown sugar, and lime. Add the fish sauce mixture and cooked greens, toss in the basil leaves and sauté until the basil is wilted.
4. Serve over brown rice, or barley, which acts as a sponge to soak up the juices created during the cooking process.

http://food52.com/recipes/11568-quick-wok-fired-squid-with-greens