Spicy Squid Stir Fry
A delicious and authentic rice and congee recipe for Spicy Squid Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) squid tubes ((or rings) (*Footnote 1))
- • 2 teaspoons Shaoxing wine
- • 1/8 teaspoon salt
- • 1/3 cup water
- • 1 tablespoon oyster sauce
- • 1 tablespoon doubanjiang ((or 1 tablespoon oyster sauce for a less spicy dish))
- • 2 teaspoons light soy sauce
- • 2 teaspoons toasted white sesame seeds
- • 2 teaspoons cornflour
- • 1 teaspoon cumin
- • 1 teaspoon sugar
- • 1/2 teaspoon chilli flakes
- • 2 tablespoons peanut oil ((or vegetable oil))
- • 2 cloves garlic (minced)
- • 1 thumb ginger (sliced)
- • 1 small red onion (sliced into bite-size pieces)
- • 1 sweet peppers ((or 2 to 3 hot peppers, sliced into bite-size pieces) (*Footnote 2))
Preparation Steps
If using squid tube: Use a knife or a pair of scissors to cut along one side of the tube. Open the tube to lay it flat, inner side up. Score the inner flesh of the tube, first parallel to the edge, then rotate the tube and slice to create an “X” shaped pattern, spaced about 1/4” (4 mm) in between. Cut the tube in half lengthwise, then slice into 1” (2.5 cm) strips.
To marinate the squid: add the squid into a big bowl along with the Shaoxing wine and salt. Stir to mix well and set aside while preparing the rest of the ingredients.
To make the sauce: Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
To cook the stir fry: Heat 1 tablespoon of oil in a frying pan over medium-high heat until hot. Add the squid. Let cook for 1 minute, until the bottom turns slightly golden. Stir and cook until the squid just curls up. Transfer the squid to a big plate and set aside.
Add the remaining 1 tablespoon oil, garlic, and ginger. Stir a few times to release the fragrance.
Add the onion and sweet peppers. Cook and stir fry for 1 minute. Add back the squid. Stir the sauce again to dissolve the cornflour completely, then pour it into the pan. Cook and stir until the sauce is thickened, 1 minute or so. Transfer everything to a big plate. Serve hot as a main dish.