The Trick To A Perfect Stir Fry Squid [双椒鱿鱼花]

Ingredients

• 500 g Squid (cleaned, wings removed, skin peeled and scored)
• 3 slices Ginger (thin slices for blanching water)
• 2 Tbsp Vegetable Oil (high‑smoke‑point oil for stir‑fry)
• 2 sticks Ginger (cut into thin strips for aromatics)
• 2 cloves Garlic (minced)
• 2 stalks Spring Onion (white parts only, sliced thin)
• 1 Bell Pepper (cut into bite‑size strips; any color)
• 1 tsp Cornstarch (for sauce thickening)
• 1 Tbsp Chinese Cooking Wine (Shaoxing wine)
• 1 Tbsp Soy Sauce (regular light soy sauce)
• 2 Tbsp Oyster Sauce
• 1 Tbsp Water
• 1 tsp Granulated Sugar
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Dark Soy Sauce (for color and depth)

Instructions

1. Remove Wings and Peel Skin

   Cut off the squid wings, then use the tip of a knife or kitchen shears to gently lift the skin edge and pull the skin off in one piece.

   Time: PT5M

2. Score and Cut Squid

   Place the squid body skin‑side down, run the knife gently across the flesh at a shallow angle to create a criss‑cross pattern, then cut the body into bite‑size rings. Slice the tentacles and wings similarly.

   Time: PT3M

3. Prepare Blanching Water

   Fill a small pot with water, add three thin ginger slices, and bring to a rolling boil.

   Time: PT3M

4. Blanch Squid

   Drop the cut squid into the boiling water for exactly 10 seconds, then immediately transfer to a bowl of ice‑water to stop cooking. Drain thoroughly.

   Time: PT1M

5. Mix Sauce

   In a mixing bowl combine cornstarch, Chinese cooking wine, soy sauce, oyster sauce, water, sugar, black pepper, and dark soy sauce. Stir until smooth.

   Time: PT2M

6. Heat Wok and Add Oil

   Place the wok over high heat, add 2 Tbsp vegetable oil, and wait until the oil shimmers.

   Time: PT1M

   Temperature: high heat

7. Stir‑Fry Aromatics

   Add ginger strips, minced garlic, and the white parts of the spring onion. Stir quickly until fragrant, about 30 seconds.

   Time: PT30S

8. Add Bell Pepper

   Add the sliced bell pepper and stir‑fry for 3 minutes, or until just tender but still crisp.

   Time: PT3M

9. Stir‑Fry Squid

   Add the blanched squid to the wok and stir‑fry for 2 minutes, keeping the total cooking time for the squid under 2 minutes.

   Time: PT2M

10. Add Sauce and Finish

    Pour the prepared sauce over the squid and vegetables, toss continuously for 30 seconds until everything is glossy and coated. Turn off the heat.

    Time: PT30S

11. Serve

    Transfer to a serving plate and serve immediately with steamed white rice.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g