Pepper Stir‑Fry Squid, known as Shun Yo Yo Yo Ha, is a classic street‑food style dish from Guangzhou. It showcases the Cantonese love for quick, high‑heat stir‑fries that preserve the natural sweetness of seafood while highlighting bold black‑pepper seasoning.

In Guangdong, some cooks add sliced onions or a splash of fermented bean paste for depth, while others keep it simple with just black pepper and bell pepper. Coastal villages may use fresh squid and a splash of fish sauce instead of oyster sauce.

It is typically served hot, directly from the wok, alongside a bowl of steaming white rice. Occasionally it is garnished with sliced green onions and enjoyed as part of a larger family meal with other Cantonese dishes.

While not tied to a specific holiday, the dish is popular for family gatherings, weekend meals, and as a quick take‑out style option during festivals when time is limited.

The key is the ultra‑short cooking time and the high‑heat technique that keeps the squid tender yet slightly bouncy, combined with a bold black‑pepper sauce that gives a fragrant, slightly spicy finish.

Overcooking the squid, using low heat, and not shocking the squid after blanching are the biggest pitfalls. Follow the exact timing and keep the wok screaming hot for best results.

The brief blanch removes any fishy odor and firms the flesh, while the rapid high‑heat stir‑fry finishes cooking without allowing the squid to release excess moisture, preserving its tender texture.

Yes, you can prepare the sauce and blanch the squid ahead. Keep the sauce refrigerated in a sealed container and store the blanched squid in an airtight bowl for up to 2 hours before the final stir‑fry.

The squid should be glossy, slightly firm to the bite, and not rubbery. The bell pepper should remain crisp‑tender, and the sauce should coat everything with a deep, dark amber hue.

When the squid turns opaque, firms up, and the cooking time (including blanch and stir‑fry) totals less than 2 minutes, it is done. Overcooking will make it tough.

The YouTube channel Souped Up Recipes focuses on quick, elevated versions of classic Asian street‑food and home‑cooked dishes, offering practical tips for home cooks to achieve restaurant‑quality results.

Souped Up Recipes emphasizes speed, ingredient accessibility, and detailed technique explanations, often adapting traditional dishes for small‑town grocery stores while still preserving authentic flavors.

The channel is popular for its Cantonese‑style Char Siu pork, Beef Chow Fun, and simple yet flavorful Cantonese‑style steamed fish recipes.