Ingredients 500g baby octopus
1 very large handful coriander, chopped
2 garlic clove, finely chopped
2 red chillies, chopped
2 tsp grated fresh ginger
2 lemongrass stems, white part only, chopped
1 tsp salt
1 tbsp oil
1 tbsp lime juice
1 bunch bok choy, chopped
1 bunch choy sum, chopped
2 garlic clove, chopped, extra
1 tsp grated fresh ginger, extra
To prepare the baby octopus, remove the head, cut off the eyes and remove the gut by slitting the head open. Grasp the body firmly and push the beak out with your index finger. Clean thoroughly under cold running water and pat dry with paper towels. Cut the head into 2-3 pieces.
Place the octopus, coriander, garlic, chilli, ginger, lemongrass, salt, oil and lime juice in a bowl. Cover and refrigerate for 2 hours.
Heat the pan until very hot, add 1 tbsp oil and swirl to coat the side. Stir-fry the vegetables with 1 tbsp water. Cover and steam until just wilted. Spread on a serving plate.
Reheat the pan, add 1 tbsp oil and stir-fry the extra garlic and ginger for 30 seconds until fragrant. Add the octopus and stir-fry over high heat for 7-8 minutes until cooked through.