Tender squid rings flash-fried with aromatics and coated in a rich, spicy bean sauce glaze. A classic Chinese appetizer or main dish that comes together in minutes.
This dish relies on high heat and speed. The key is to blanch the squid first to ensure tenderness, then sear it quickly in the fragrant oil before tossing it in the sauce. The result is a sticky, savory coating with a hint of spice.
Thaw the squid if frozen. Rinse thoroughly and slice the tubes into rings or bite-sized pieces. Keep the tentacles whole.
Bring a pot of water to a boil. Briefly dip the squid into the boiling water for about 30 to 45 seconds—just until it turns opaque and curls slightly. Drain immediately and set aside.
In a small bowl, whisk together the yellow bean paste, chili bean paste, soy sauce, rice wine, sugar, and five-spice powder until smooth.
Heat the oil in a wok or skillet over high heat. Toss in the scallions, ginger, garlic, and dried red chilies. Stir-fry for a few seconds until fragrant, taking care not to burn the garlic.
Add the blanched squid to the wok and toss quickly for 10 seconds. Pour in the prepared sauce mixture. Stir-fry vigorously for another minute, ensuring every piece of squid is evenly coated in the thick, savory glaze. Serve hot with steamed rice.
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