Calamari Ong Choi

1/2 pound (5 to 8) squid tubes
1 bunch ong choi
2 tablespoons canola oil
1 clove fresh garlic, chopped
1/4 teaspoon Thai shrimp paste (Kapi)
1 tablespoon fish sauce (Tiparos)
1/2 teaspoon sugar
Dash monosodium glutamate (MSG), optional
1 to 2 fresh chili peppers, sliced in half, or 1/2 teaspoon chili sauce (Sambal Olek), optional

 

Clean squid and slice into bite-size pieces. Clean ong choi, separate stalks and leaves, and cut into 2-inch pieces (6 cups).

In a wok or saucepan, heat oil over high heat and stir in garlic until golden brown. Add ong choi stalks and stir 4 or 5 times until half cooked. Add shrimp paste and stir until it melts; don't burn. Add squid, ong choi leaves and remaining ingredients. Keep stirring 15 to 20 seconds over high heat; do not overcook either ong choi or squid. Spoon onto a serving plate.

Makes 2 to 4 servings.

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Approximate nutritional analysis per serving, based on 4 servings: 140 calories, 8 grams total fat, 1 gram saturated fat, 130 milligrams cholesterol, 920 milligrams sodium (1/8 teaspoon MSG adds 10 milligrams sodium).

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Take-Out and Reservations:
At Pearl Kai Center --(808) 488-2881
At Waialae Ave. -- (808) 732-0054 
At Kailua-- (808) 263-8281
Monday - Saturday • 11:00 am - 2:00 pm • 5:30 pm - 9:30 pm
Sunday • 5:00 pm - 9:00 pm