Kid-Friendly Squid Stir-Fry

Ingredients

• 1 tablespoon Soy Sauce (regular or low‑sodium)
• 1 tablespoon Oyster Sauce (prefer a brand without added MSG)
• 1 tablespoon Cooking Wine (mirin or dry sherry works)
• 1 tablespoon Stevia (granulated, optional sweetener)
• 1 tablespoon Sesame Oil (toasted, for flavor)
• 1 tablespoon Minced Garlic (freshly minced)
• 1 tablespoon Green Onion Oil (oil infused with sliced scallions)
• 200 grams Squid (cleaned and sliced into 2‑cm rings)
• 1 medium Onion (thinly sliced)
• 1 teaspoon Sesame Seeds (toasted for garnish)

Instructions

1. Mix the sauce

   In a small bowl combine soy sauce, oyster sauce, cooking wine, stevia, sesame oil, and minced garlic. Stir until the stevia dissolves.

   Time: PT2M

2. Heat the pan

   Add a splash of neutral oil to the wok, heat over medium‑high, then drizzle the green onion oil.

   Time: PT1M

3. Stir‑fry the squid

   Add the sliced squid to the hot pan. Stir‑fry quickly for about 2‑3 minutes until it just turns opaque; avoid overcooking.

   Time: PT3M

4. Add onion and sauce

   Add the sliced onion and pour the prepared sauce over the squid. Continue stir‑frying for another 4‑5 minutes until the onion softens and the sauce thickens slightly, coating the squid.

   Time: PT5M

5. Finish and serve

   Remove from heat, sprinkle toasted sesame seeds on top, and serve immediately over rice or as a standalone bowl.

   Time: PT1M

Nutrition Facts

Calories

120

Protein

15 g

Carbohydrates

5 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Soy Sauce: Tamari, Coconut aminos
• Instead of Oyster Sauce: Mushroom soy sauce, Hoisin sauce (lighter)
• Instead of Cooking Wine: Sake, White wine
• Instead of Stevia: Sugar, Honey (1/2 tsp)
• Instead of Sesame Oil: Peanut oil, Canola oil (less flavor)
• Instead of Minced Garlic: Garlic paste, Garlic powder (1 tsp)
• Instead of Green Onion Oil: Regular oil + sliced scallion
• Instead of Squid: Cuttlefish, Small shrimp
• Instead of Onion: Leek, Shallot
• Instead of Sesame Seeds: Pumpkin seeds

Equipment Needed

• Small mixing bowl
• Whisk or spoon
• Wok or large skillet
• Spatula or wooden spoon
• Measuring spoons

Critical Steps — Do Not Skip

• Do not overcook the squid; it will become tough and rubbery.

Chef Tips from the Video

• Pat the squid dry with paper towels before cooking for better sear.
• Toast sesame seeds lightly in a dry pan for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Consume within 2 hours of cooking.

Make-Ahead Tips

• Prepare the sauce a day ahead and refrigerate; give it a quick stir before cooking.