Ingredients
Method
1.Cut each octopus in half lengthways.
2.Heat peanut oil in wok; stir-fry octopus, in batches, until browned all over and tender. Cover to keep warm.
3.Heat sesame oil in same wok; stir-fry garlic, chilli and capsicum until capsicum is just tender.
4.Return octopus to wok with onion, basil, tat soi, sugar and sauces; stir-fry until tat soi just wilts. Remove from heat; stir in coriander.
5.Serve with steamed jasmine rice.
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