Cumin and Chili Squid Stir-Fry
A quick, flavorful stir-fry featuring tender squid rings tossed with aromatic cumin, spicy chili, and crisp vegetables. Perfect for a weeknight dinner that's ready in under 30 minutes.
Story
This dish brings together the bold flavors of cumin and chili with the delicate sweetness of squid. The key is to not overcook the squid—blanching briefly before stir-frying ensures it stays tender and never rubbery.
Ingredients
squid tubes and tentacles
1 pound, cleaned and cut into rings
yellow onion
1 medium, thickly sliced
celery stalks
2, sliced on the diagonal
garlic
3 cloves, minced
ginger
1 inch, thinly sliced
ground cumin
1 tablespoon
chili flakes
1 teaspoon, or to taste
soy sauce
2 tablespoons
cooking wine
1 tablespoon
vegetable oil
2 tablespoons
salt
to taste
green onions
2 stalks, chopped for garnish
Instructions
1
Prepare the squid
Bring a pot of water to about 170°F (80°C). Add a splash of cooking wine and ginger slices. Gently add the squid rings and tentacles, blanch for just 30 seconds until they turn opaque white. Immediately drain and pat dry with paper towels. This quick cook keeps the squid tender.
2
Heat the wok
Place a wok or large skillet over high heat. Add vegetable oil and swirl to coat. Toss in the minced garlic and sliced ginger, stir-frying for 15 seconds until fragrant. Add the onion slices and celery, stir-frying for 2 minutes until they begin to soften but still retain some crunch.
3
Combine and season
Add the blanched squid to the wok. Sprinkle in the ground cumin and chili flakes, then pour in the soy sauce and remaining cooking wine. Toss everything together for 1-2 minutes over high heat. The cumin should coat the squid and vegetables with a warm, aromatic flavor. Season with salt to taste.
4
Serve immediately
Remove from heat and transfer to a serving plate. Garnish with freshly chopped green onions. Serve hot over steamed rice or with crusty bread to soak up the flavorful sauce.
