Step 1

Using a sharp knife, score shallow diagonal slashes on inside of calamari tubes. Cut into bite-sized pieces and place in a bowl with sesame oil. Season lightly and refrigerate until needed.

Step 2

Heat rice bran oil in a wok on high. Stir-fry calamari and ginger in batches for 1-2 minutes, until opaque. Remove with a slotted spoon and drain on paper towel.

Step 3

Add bok choy, green onion, oyster and soy sauces and chopped coriander to wok and stir-fry for 1-2 minutes, until bok choy is tender but still crisp. Return calamari to wok and toss to combine. Serve with coriander sprigs.