Squid and Bok Choy Stir Fry
A delicious and authentic stir fries and mains recipe for Squid and Bok Choy Stir Fry, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) squid (about 1 medium sized) (, sliced )
- • 1 tablespoon Shaoxing wine
- • 1/4 teaspoon salt
- • 2 tablespoons Shaoxing wine
- • 2 tablespoons brown sugar
- • 1 tablespoon soy sauce
- • 2 teaspoons fish sauce
- • 1 teaspoon rice vinegar
- • 1 teaspoon cornflour
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 3 dried chilli pepper
- • 2 cloves garlic
- • 1 teaspoon minced ginger
- • 8 oz (225 g, about 6 heads) baby bok choy (, cut to large bite-size pieces)
Preparation Steps
If using a whole squid, clean and squid according to the instructions in the blog post above. Slice the tube into rings and cut the tentacles to bite-size pieces.
Combine all the marinating ingredients in a medium sized bowl and mix well. Marinate the squid for 15 minutes while preparing other ingredients.
In a small bowl, mix the sauce ingredients together and set aside.
Bring a medium pot of water to a boil. Add squid, immediately stir with a spatula, and boil for 30 to 40 seconds, until the surface turns white but the squid is not cooked through. Drain thoroughly, pat dry with paper towels, and set aside.
Heat oil in a large frying pan over medium-high heat until hot. Add the dried chilli pepper, ginger and garlic. Stir and cook until fragrant, 30 seconds or so.
Add the baby bok choy. Stir and cook until softened, 2 to 3 minutes.
Pour in the sauce. Cook and stir to coat everything well and the sauce will thicken immediately. Add back the cooked squid. Keep stirring everything together until the squid is just cooked through and coated evenly with the sauce, 30 seconds or so. Immediately transfer everything to a large serving plate to prevent overcooking. Serve hot as a main dish with steamed rice.