Spicy Stir-Fried Squid
A quick and flavorful seafood dish featuring tender squid quickly blanched then tossed with aromatic ginger, scallions, and spicy chilies. Ready in under 30 minutes.
Story
This quick-cooking dish delivers bold flavors with minimal effort. The squid stays tender by briefly blanching it before the final stir-fry, locking in its natural sweetness.
Ingredients
squid tubes or whole squid
300g
vegetable oil
2 tablespoons
fresh ginger
2 slices
garlic cloves
2, minced
small red chilies
4, sliced
Sichuan peppercorns
1 teaspoon
scallions
2, chopped
light soy sauce
1 tablespoon
salt
to taste
optional: chili bean paste
1 teaspoon
Instructions
1
Prep the squid
Clean the squid under cold running water. Pull off the outer skin if desired, then remove the eyes and the clear plastic-like quill from the inside. Slice into rings or leave whole if small.
2
Blanch the squid
Bring a pot of water to a rolling boil. Drop in the prepared squid and cook for about 30 seconds until just opaque. Drain immediately and set aside.
3
Build the aromatics
Heat oil in a wok or large skillet over medium-high heat. Add ginger, garlic, sliced chilies, and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant.
4
Combine and finish
Add the blanched squid to the wok. Toss everything together quickly for 1-2 minutes. Add soy sauce and salt to taste. Sprinkle with scallions and serve immediately.
