Wok-Seared Squid With Lemongrass, Chile And Basil

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1 stalk lemongrass

2 Tbsp high-heat vegetable oil

1 pound cleaned squid, tubes cut into rings and tentacles cut in half lengthwise, or whole squid cleaned and cut

½ small red onion, cut into thin half moons

1 Tbsp grated fresh ginger

½ cup medium-diced red bell pepper

1 Tbsp Thai roasted red chile paste (Becky recommends Thai Kitchen’s brand)

¼ cup clam juice

½ cup roughly-torn fresh basil leaves

1 tsp fish sauce, plus additional for seasoning

2 medium limes, one juiced, the other cut into wedges for garnish

Cooked rice noodles or rice, for serving

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