This easy squid stir-fry is quick and perfect with steamed rice.
The squid cooks quickly, then gets tossed with vegetables and a savory sauce.
It's a simple, delicious dish that's perfect for busy nights.
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Ingredients You'll Need
Notes and Substitutions
- Squid: Pre-cleaned squid tubes are easy to slice and cook quickly. Whole squid works too; include the tentacles if you like, but remove the eyes and beak.
- Vegetables: I used onion, sweet peppers, and large chili peppers - the kind you can actually eat, not just for heat. You can also use bell peppers, chayote, carrots, or snap peas.
- Soy sauce: Salt levels can vary by brand, so start with less and adjust to taste.
- Oyster sauce: This adds savory umami flavor with a little sweetness.
- Shaoxing wine: Optional, but adds extra flavor. Use cooking wine or mirin as a substitute; mirin is sweeter.
- Chili garlic sauce: Optional, for heat and garlicky flavor. Sambal oelek works too.
How to Make Squid Stir-Fry (Step-by-Step)
Step 1: Prepare the squid
Slice the squid body open lengthwise so it lays flat.
Rinse, then wipe away any film or residue.
If the squid is thick, lightly score the inside in a crisscross pattern.
This helps it curl and cook evenly.
Cut the squid into ½-inch strips and pat dry to prevent excess liquid in the pan.
If using whole squid, remove the head, guts, cartilage, eyes, and beak.
See my guide on how to clean squid.
Step 2: Make the sauce
In a bowl, combine:
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine (optional)
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- ¼ cup water
Mix until smooth and set aside.
Step 3: Stir-fry the squid quickly
Heat a wok or large pan over high heat until very hot.
Add the squid and stir-fry for about 1 minute, just until it releases some liquid.
Transfer the squid to a plate and discard any liquid in the pan.
This helps keep the stir-fry from turning watery later.
Step 4: Sauté the aromatics
In the same pan over medium-high heat, add 2 tablespoons oil.
Add 2 tablespoons ginger (cut into thin strips) and sauté until lightly browned.
Add 6 garlic cloves (minced) and cook until fragrant.
Stir 1 tablespoon chili garlic sauce (if using) and cook for a few seconds.
Step 5: Stir-fry the vegetables
Add 1 small onion (sliced) and separate the layers with your hands.
Stir-fry for about 1 minute, just until it starts to soften.
Add the sliced bell peppers, chilies (if using), and white parts of the scallions.
Cook for another minute, until slightly tender but still crisp.
Step 6: Add the squid
Turn the heat to high.
Add the squid back to the pan and toss with the vegetables.
Step 7 : Add the sauce
Pour in the sauce and toss until it thickens slightly and coats everything evenly.
If the sauce gets too thick or starts to dry out, add a splash of water to loosen it up.
Don't overcook, or it can turn rubbery. Turn off the heat.
Add the green parts of the scallions and some black pepper.
Give everything a quick toss.
Serve your squid stir-fry while hot - perfect with steamed rice!
Cooking Tips
- Pat the squid dry to reduce excess liquid.
- Cook the squid quickly over high heat to keep it tender.
- Don't overcook the squid or it can turn rubbery.
- Cook the vegetables just until crisp-tender.
- Add a splash of water if the sauce gets too thick.
Recipe FAQs
Cook the squid quickly over high heat just until opaque. Overcooking can make it tough and rubbery.
No. Squid cooks very quickly in a hot pan, so there's no need to boil it first.
Squid usually cooks in 1 to 2 minutes, depending on size and thickness.
Yes. Thaw completely and pat dry well before cooking to remove excess moisture.
More Squid Recipes
- Adobong pusit: Squid cooked in soy sauce, vinegar, and garlic.
- Squid in garlic and olive oil: Quick-cooked squid with garlic, olive oil, and chilies.
- Squid sisig: Chopped squid tossed with onions, chilies, and calamansi.
- Inihaw na pusit: Grilled squid, usually stuffed with tomatoes and onions.
- Ginataang pusit: Squid cooked in coconut milk with leafy greens.
- Calamares: Crispy fried squid served with dipping sauce.
- Salt and pepper squid: Crispy fried squid seasoned with salt and pepper.
Seafood Recipes You May Like
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📖 Recipe
Easy Squid Stir-Fry Recipe
Equipment
- Wok or wide pan
Ingredients
For the stir fry
- 1 pound squid cleaned and sliced into ½-inch strips
- 2 tablespoons ginger cut into thin strips
- 6 garlic cloves minced
- 1 tablespoon chili garlic sauce optional
- 1 small onion sliced
- 1 medium bell pepper or other chilies sliced
- 2-3 scallions white and green parts separated; cut into sections
- Neutral oil
For the sauce
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine optional
- 1 teaspoon sugar
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Slice the squid open lengthwise and lay flat. Rinse, pat dry, then cut into ½-inch strips. If thick, lightly score the inside in a crisscross pattern.
- Whisk together the soy sauce, oyster sauce, Shaoxing wine (if using), sugar, cornstarch, and water. Set aside.
- Quickly stir-fry the squid over high heat until it releases liquid. Transfer to a plate and discard the liquid.
- In the same pan, heat oil. Cook the ginger until lightly browned, then add the garlic and chili garlic sauce, if using.
- Add the onion and cook until slightly softened. Add the bell peppers, chilies, and white parts of the scallions, then cook until tender-crisp.
- Return the squid to the pan and toss with the vegetables.
- Pour in the sauce and toss until slightly thickened. Add water if needed. Turn off the heat, then add scallions and black pepper.
Notes
- Squid: Pre-cleaned squid tubes are easy to slice and cook quickly. Whole squid works too; include the tentacles if you like, but remove the eyes and beak.
- Vegetables: Use onion, sweet peppers, large mild chilies, bell peppers, chayote, carrots, or snap peas.
- Soy sauce: Saltiness varies by brand, so start with less and adjust to taste.
- Oyster sauce: Adds savory umami flavor with a little sweetness.
- Shaoxing wine: Optional, but adds extra flavor. Use cooking wine or mirin as a substitute; mirin is sweeter.
- Chili garlic sauce: Optional, for heat and garlicky flavor. Sambal oelek works too.
- Pat the squid dry to reduce excess liquid.
- Cook the squid quickly over high heat to keep it tender.
- Don't overcook the squid or it can turn rubbery.
- Cook the vegetables just until crisp-tender.
- Add a splash of water if the sauce gets too thick.
Ry says
Yummm!!
Nora Reyes says
Thank you, Ry!