Squid Stir Fry

How to Make Squid Stir-Fry

Clean and slice the squid into strips. Quickly stir-fry it first to release any excess liquid, then set it aside. Sauté the aromatics, vegetables, and chilies. Toss in the squid with the sauce and stir-fry just until the squid is cooked through and the sauce thickens.

Notes and substitutions

• Squid: I used pre-cleaned squid tubes because they’re tender, cook quickly, and are easy to slice into uniform strips—perfect for stir-fries. You can also use whole squid if you don’t mind the extra prep. The tentacles are edible, so feel free to include them—just make sure to remove the eyes and beak first.
• Vegetables: I used a mix of onion, sweet peppers, and large chili peppers—the kind you can actually eat, not just for heat. You can stick with bell peppers if you like. Feel free to add other vegetables like chayote, carrots, or snap peas. If you're using spicy chilies, remove the seeds and membranes to make them milder, or blanch them quickly to tone down the heat.
• Soy sauce: I used regular soy sauce, but you can also use light, reduced-sodium, or dark soy sauce. Adjust to your taste.
• Oyster sauce: This adds a rich umami flavor with a slight sweetness that balances the dish.
• Shaoxing wine (optional): It adds depth and aroma. If you don’t have it, you can substitute with a splash of cooking wine or mirin (just note that mirin is sweet).
• Chili garlic sauce (optional): It adds heat and a garlicky kick. You can also use sambal oelek, which has a similar spicy flavor.

Step 1: Clean and cut the squid

Slice the squid body open lengthwise to lay it flat. Rinse under cold water to remove any remaining insides and wipe away any film or residue.

If the flesh is thick, lightly score the inside in a crisscross pattern to help it curl and cook evenly.

Then, cut them into ½-inch wide strips. Pat them dry with paper towels to prevent excess moisture in the pan when cooking.

If you're using whole squid, remove the head, guts, and clear cartilage (that plastic-like strip inside). Cut off and discard the eyes and beak. Here’s how to clean squid step-by-step.

Step 2: Make the sauce

In a small bowl, whisk together 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine (optional), 1 teaspoon sugar, 1 tablespoon cornstarch, and ¼ cup water.

Mix until smooth and set aside. This will be your stir-fry sauce—it'll thicken slightly and coat everything once it hits the hot pan.

Step 3: Stir fry the squid quickly

Heat a wok or large pan over high heat until very hot. Add the sliced squid and stir-fry for about a minute—just to release any excess liquid.

You won’t know how much moisture the squid will let out until it hits the pan, so this step helps avoid a watery stir-fry later. Transfer the squid to a plate and discard any liquid left in the pan.

Step 4: Sauté the aromatics

Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add 2 tablespoons ginger (cut into thin strips), and sauté for about 30 seconds to let the flavor bloom.

Add 6 cloves garlic (minced) and cook for another 30 seconds until fragrant. Stir in 1 tablespoon chili garlic sauce (if using), then sauté for another 30 seconds.

Step 5: Stir-fry the vegetables

Toss in 1 small onion (sliced)—break the layers up a bit with your hands so they don’t cook as one big chunk. Stir-fry for about 1 minute, just until it starts to soften.

Add about 2 cups of sliced bell peppers and chilies and the white parts of the scallions. Cook for another minute or so until slightly tender but still crisp.

Step 6: Add the squid

Turn the heat up to high. Add the squid back to the pan and toss it with the sautéed aromatics and vegetables for about 30 seconds to combine everything.

Step 7 : Add the sauce

Pour in the sauce and stir-fry for another 1 to 2 minutes, just until the squid is cooked through and the sauce slightly thickens 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—the squid cooks fast and can get rubbery if left too long.

Step 8: Finish and serve

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 immediately while hot—perfect with steamed rice!

More squid recipes to try

• Adobong Pusit: Squid in a savory mix of soy sauce, vinegar, and garlic—sometimes with coconut milk.
• Squid in Garlic and Olive Oil: Quick-sautéed squid with lots of garlic, olive oil, and chilies.
• Squid Sisig: Chopped squid tossed with mayo, onions, chilies, and a squeeze of calamansi.
• Inihaw na Pusit (Grilled Squid): Whole squid grilled over hot coals—sometimes stuffed with tomatoes and onions, other times simply marinated in a mix of soy sauce, calamansi, and garlic.
• Ginataang Pusit (Squid in Coconut Milk): Squid cooked in creamy coconut milk with aromatics, chilies, and leafy greens.
• Calamares: Crispy-fried squid coated in batter, served with a garlic mayo dip or sweet chili sauce.
• Salt and Pepper Squid: Crispy-fried squid seasoned with salt and pepper.