Wok-Charred Squid Salad With Baby Spinach And Cashews

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3/4 pound baby spinach or tatsoi (4 packed cups)

2 Belgian endives, separated into spears

1 1/2 pounds cleaned small squid, bodies sliced crosswise into 1/3-inch rings

3 tablespoons chopped mint

3 tablespoons chopped cilantro

1/4 cup coarsely chopped toasted unsalted cashews

2 tablespoons Sriracha chili sauce or other hot chili sauce


Vegetable oil, for stir-frying

3 tablespoons fresh lime juice

Lime wedges, for serving

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