Chili Baby Octopus Stir Fry with Broccolini

I don't know about you, but I wasn't sure what the difference was between an octopus and a squid. They both have eight legs and while the squid can grow to be bigger than the octopus, it's hard to tell when they're small and in a display case full of ice. The squid (I just found out) has two extra tentacles that it uses to reach out and grab prey. One more thing, the squid's head is an elongated shape usually with a triangular fin-like structure at the end opposite the tentacles whereas the octopus head is more of a limp bag. I'm a bit squeamish when it comes to cleaning these things so I always ask the fish monger to do this nasty task. Anyway, as luck would have it, I chose baby squid instead of baby octopus! Broccolini looks like broccoli. It has a mild broccoli flavor, is tender and sweet and is best lightly seasoned and quickly cooked (steamed, sautéed, stir fried). Broccolini is a cross between broccoli and gai lan (Chinese kale). Broccolini is an excellent source of vitamin C and also provides a substantial amount of folate and vitamin A. Another meal ready in 30 minutes!

Serves 4
recipe adapted from Good Taste

500g baby octopus, cleaned
1 tablespoon peanut oil
3 garlic cloves, crushed
2 long fresh red chilies, deseeded and finely chopped
1 tablespoon freshly grated ginger
2 bunches broccolini, cut into florets
80ml (1/3 cup) tomato sauce
2 tablespoons sweet chili sauce
1 tablespoon brown sugar
steamed rice, to serve

Cut the baby octopus head from the tentacles and cut the tentacles in half. Heat oil in a wok or large frying pan over high heat. Add half the octopus and stir fry 2-3 minutes or until just cooked. Transfer to a plate. Repeat remaining octopus, reheating the wok between batches. Add the garlic, chili and ginger and stir fry for 1 minute or until aromatic. Add the broccolini and stir fry for 2 minutes or until just tender. Add the tomato sauce, sweet chili sauce and sugar. Stir fry for 2-3 minutes or until the sauce boils and thickens. Add the octopus and fry for 1 minute or until heated through. Spoon the rice among serving bowls and top with the octopus stir fry.

The Culinary Chase's Note: The sweetness from the sugar and chili sauce helps to keep the bite of the fresh chili down. If you do like heat, however, finely chop the chili with seeds intact.