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Squid Stir Fry on a spoon
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Easy Squid Stir-Fry Recipe

Quick squid stir-fry with vegetables tossed in a savory sauce.
Course Main Dish
Cuisine Chinese, Filipino
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 231kcal
Author Nora Rey
Cost $8-$12

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.
 
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.

Nutrition

Calories: 231kcal | Carbohydrates: 17g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 264mg | Sodium: 1013mg | Potassium: 509mg | Fiber: 2g | Sugar: 5g | Vitamin A: 374IU | Vitamin C: 69mg | Calcium: 66mg | Iron: 1mg