Squid Stir Fry Recipe

Squid is a versatile and flavorful ingredient that lends itself well to quick stir-fry dishes. This vibrant squid stir fry features tender squid sautéed with crisp vegetables and a savory Asian-inspired sauce for an easy and appetizing weeknight meal.

Time: 25 mins  Serve:4

INGREDIENTS  

1 pound Seafood Society squid, cut into rings, plus tentacles

2 tablespoons Shaoxing wine, or sake, or dry white wine

1 tablespoon white pepper

1 tablespoon salt

2 tablespoons peanut oil, or other vegetable oil

2 cloves garlic, sliced thin

2 to 4 small, hot chiles, sliced thin

1 tablespoon minced ginger

2 tablespoons water or seafood stock

1 teaspoon corn, potato or tapioca starch

2 tablespoon minced chives

1/2 teaspoon freshly ground Sichuan peppercorns (optional)

3 tablespoons chopped fresh rau ram or cilantro

A splash of vinegar

INSTRUCTIONS

• Mix the squid, white pepper, salt and Shaoxing wine together in a small bowl. Massage it all in. Let this sit for 20 minutes, while you chop everything else and get the oil hot.
• If you don’t have a mega-burner, and most people don’t, get the wok very very hot, and add 1 tablespoon of the peanut oil. The second you see a wisp of smoke rise from it, add half the squid and stir fry 1 minute. Remove it from the wok and set it aside. Add the second tablespoon of oil, and when that just barely smokes, add the second half of the squid and repeat the process.
• Mix the water and the starch into a slurry.
• If there’s no oil left in the wok, add another tablespoon and stir fry the ginger, garlic and hot chiles for 30 seconds. Stirring the slurry constantly, add the starch to the wok, along with the squid, and stir fry another 90 seconds.
• Add the remaining ingredients and stir fry another 30 seconds. Serve over steamed rice.