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Ingredients

• 300 g Squid (cleaned and sliced into rings)
• 200 g Broccoli Florets (cut into bite‑size pieces)
• 1 medium Carrot (peeled and cut into thin matchsticks)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (fresh, minced)
• 1 small Onion (sliced)
• ½ medium Bell Pepper (any color, sliced into strips)
• 2 tbsp Cooking Oil (vegetable or canola oil)
• 2 tbsp Soy Sauce (light or regular)
• 2 tbsp Oyster Sauce (preferably Chinese brand)
• ½ tsp Paprika Powder (sweet paprika)
• 1 tsp Salt (for blanching water)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Rinse the broccoli, carrots, bell pepper, onion, garlic and ginger. Cut broccoli into florets, slice carrots into matchsticks, slice bell pepper and onion, mince garlic and ginger. Slice the cleaned squid into rings.

   Time: PT5M

2. Blanch Broccoli and Carrots

   Bring a large pot of water to a boil, add 1 tsp salt, then add the broccoli florets and carrot matchsticks. Blanch for 2–3 minutes until bright green and just tender. Drain in a colander and set aside.

   Time: PT5M

   Temperature: Boiling

3. Blanch Squid

   In the same boiling water, add the sliced squid for about 1 minute just to firm it up. Remove immediately with a slotted spoon and set aside.

   Time: PT2M

   Temperature: Boiling

4. Sauté Aromatics

   Heat 2 tbsp cooking oil in a wok or large skillet over medium‑high heat. Add minced garlic, ginger, sliced onion and bell pepper. Stir‑fry for about 2 minutes until fragrant and the onion becomes translucent.

   Time: PT3M

   Temperature: Medium‑high

5. Add Squid and Seasonings

   Add the blanched squid to the wok. Pour in 2 tbsp soy sauce, 2 tbsp oyster sauce, ½ tsp paprika, and a pinch of black pepper. Stir‑fry for 2–3 minutes, allowing the sauce to coat the squid.

   Time: PT3M

   Temperature: Medium‑high

6. Combine Vegetables

   Add the blanched broccoli and carrots to the wok. Toss everything together for another 2 minutes until the vegetables are heated through and evenly coated with the sauce.

   Time: PT2M

   Temperature: Medium‑high

7. Serve

   Transfer the squid and broccoli stir‑fry to a serving plate. Serve hot over steamed rice or as a standalone main dish.

   Time: PT0M

Nutrition Facts

Calories

150

Protein

15 g

Carbohydrates

10 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Squid: Shrimp, Scallops
• Instead of Broccoli Florets: Cauliflower, Snow peas
• Instead of Carrot: Daikon radish, Jicama
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Ginger: Ground ginger (½ tsp)
• Instead of Onion: Shallot, Leeks
• Instead of Bell Pepper: Red chili, Poblano pepper
• Instead of Cooking Oil: Peanut oil, Sesame oil (use less)
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Oyster Sauce: Mushroom sauce, Soy sauce + a dash of sugar
• Instead of Paprika Powder: Smoked paprika, Chili powder (use less)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Wok or Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Small Bowl (optional)

Critical Steps — Do Not Skip

• Do not over‑cook the squid; it should be just firm after blanching and quick stir‑fry.
• Maintain high heat during stir‑fry to achieve a slight sear and keep vegetables crisp.

Chef Tips from the Video

• Dry the squid thoroughly before blanching to reduce splatter.
• Use a wok for the best heat distribution; if using a skillet, pre‑heat it well.
• A quick garnish of toasted sesame seeds adds a pleasant nutty crunch.

Troubleshooting

Storage

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

Freezer: Not recommended; texture of squid degrades when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cut all vegetables and store them in a sealed bag in the fridge for up to 24 hours.
• Mix soy sauce, oyster sauce, and paprika in a small bowl; keep the sauce mixture refrigerated.

Frequently Asked Questions