Yen Can Cook ~ Oyster Sauce Squid Stir Fry
This stir fried squid is a quick and simple dish that I believe everyone can cook it at home. The dish is featuring tender pieces of squid in a savoury sweet sauce which only takes a little effort and time, as well as very minimum of ingredients. To make the dish more wholesome, you may add in vegetable(s) like capsicum, baby Bok Choy, Kai Lan, sweet/snow peas, just to name a few. Replace the fresh chili with dried chili to kick up the flavour and the heat.
Check out another squid recipe HERE.
Ingredients (Serve: 3-4)
1 medium sized squid (about 450-500g), cleaned
4 cloves garlic, minced
1 fresh chili, julienned
1 stalk spring onion, cut into to 3 inch length, white and green part separated
Cooking oil
Marinade
2 tablespoon cooking wine
1/2 teaspoon salt
Sauce
2 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon cooking wine
1 teaspoon sugar
1/2 teaspoon cornstarch
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Step 1: Score the body of the squid in shallow crisscross pattern then cut into 4-5cm pieces. Marinate with cooking wine and salt for 15 minutes.
Step 2: Bring a pot water to a boil then scald the squid (Step 1) in boiling water for 10 seconds or until the squid turns opaque and curls. Drained from hot water immediately, pat dry with paper towel. Set aside.
Step 3: In a bowl, add in the all the ingredients of sauce, mix to combined.
Step 4: Heat cooking oil in a frying pan or wok, saute garlic, chili and white part of spring onion until fragrant.
Step 5: Add in blanched squid (Step 2), then followed by the sauce mixture (Step 3). Keep stirring everything together until the squid is coated evenly with the sauce, about 30 seconds.
Step 6: Throw in the green part of the spring onion, stir fry for another 5 seconds. Transfer everything to a serving plate and serve.
HAPPY COOKING! #stayhealthy #staysafe
I cook it this way too…just simple stir-fry. I don’t know why but each time I cook squid at home, it’s never tender…and no, I don’t overcook it. Squid cooks really fast and once they’re opaque, you know it’s done. But I’ve never tried blanching them first. I think I’ll try this way to see if there’s any difference since I got some squid in my freezer. P/S: Your one squid must be very big since you got beautiful criss-cross pattern on it (good job!) but I thought the bigger the squid, the more chewy it gets?
Your squid dish looks very beautiful! I have never cooked squid and hardly eat any. My last squid experience at Kar Hiong was not good. I think you can cook squid better than them.
Squid is always tricky, overcook by just half a minute and you get rubber
KY, so far I never faced the overcooked problem but I really seldom cook squid also. 😛