Braised Calamari Stir Fried Bok Choy Salad with Cucumber and Cherry Tomatoes

Ingredients

• For braised Calamari and stir-fried Bok Choy
• • 1 pound cleaned squid tubes, sliced in ¼-inch rings
• • 1 finely chopped shallot
• • 3 large garlic cloves, finely chopped
• • 1 small hot chile, such as Cayenne or Thai, sliced into very thin rings
• • 1-inch piece of peeled ginger, sliced into very thin strips, as thin as you can make them
• • 1 teaspoon ground coriander
• • 4 tablespoons light oil, divided
• • 1/2 cup Dry Sherry
• • 1 cup chicken stock, homemade or low-sodium purchased
• • 1 teaspoon coarse salt
• • About 12 oz head bok choy, cut into ½-inch slices, white and green separated, a few leaves reserved for garnish
• For the dressing and salad
• • 2 tablespoons soy sauce
• • 2 tablespoons unflavored rice vinegar
• • 2 tablespoons toasted sesame oil
• • 2 tablespoons honey
• • 1/2 cup chopped cilantro, mint or basil
• • 1 peeled medium English cucumber, sliced into thin rounds
• • 8 -10 cherry tomatoes, cut in half

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