200g snow peas, trimmed, and julienned lengthwise on the diagonal
100g red or yellow cherry tomatoes, halved
1 long, mild red chilli, thinly sliced
1 cup coriander leaves
1 red capsicum, thinly sliced
Extra 1 tablespoon (20mL) vegetable oil
Extra 1 tablespoon (20mL) Teriyaki Marinade & Sauce
400g fresh or frozen calamari rings (not crumbed)
6 spring (green) onions, cut into 5cm lengths
To make the sauce, place Teriyaki Marinade, fish sauce, rice vinegar, lime juice, sugar and vegetable oil in a small jar with lid and shake well to combine
Blanch the snow peas in gently simmering water for about 30 seconds. Drain and plunge into cold water to stop the cooking process. Drain well
Toss the snow peas, cherry tomatoes, chilli, coriander and capsicum with half the sauce, reserving the other half
Heat the extra oil and Teriyaki Marinade in a large wok over high heat and stir fry the calamari and spring onions for 2 minutes or until calamari is just cooked. Do not overcook as it will become tough
Add remaining sauce and toss through calamari. Serve in individual serving bowls with the salad
