Serves: 4
Total Calories: 508

1/4 cup olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 pound cleaned squid cut into 1 inch rounds
3/4 cup sliced onion
1/2 cup diced red bell pepper
1/2 cup diced tomato
1/4 cup Tomato Puree
1/4 cup lemon grass stock or Chicken Stock
1 tablespoon oyster sauce
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 teaspoon finely chopped serrano chile
1/2 teaspoon black pepper
3 tablespoons diced scallion
3 tablespoons chopped mint leaves
4 sprigs mint leaves (garnish)

Heat olive oil in a large skillet over high heat. Add red onions and garlic and sauté until lightly browned about 1 1.2 minutes. Add squid and sauté 2 minutes. Add sliced onions, bell pepper, tomatoes, tomato puree, stock, oyster sauce, fish sauce, black bean sauce, Serrano chili, and black pepper and cook, stirring 2 minutes. Add scallions and chopped mint and stir 30 seconds. Transfer to a platter, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 508
Calories from Fat: 140

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce