Taiwanese Stir-Fried Squid
Taiwanese stir-fried squid is a savory, high-heat wok dish commonly found in Taiwan’s night markets and seafood restaurants. Fresh squid—often called (huāzhī, cuttlefish) or (yóuyú, squid)—is quickly cooked with ingredients such as:Garlic, ginger, scallions, and chiliSoy sauce, rice wine, and sometimes a little sugarVegetables such as celery, onions, bell peppers, or bamboo shootsOccasionally Taiwanese basil for extra fragranceThe squid is cooked very briefly so it remains tender and springy rather than rubbery. The flavor is typically salty-sweet, garlicky, and mildly spicy.A related dish is Hakka stir-fry, which combines dried squid with pork belly, dried tofu, celery, and chili.
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Ingredients
- 700 g squid cleaned, tubes and tentacles, 1½ lb
- 1 medium onion sliced
- 2 celery stalks thinly sliced diagonally
- 1 red bell pepper sliced
- 4 garlic cloves minced
- 1 tbsp fresh ginger minced
- 1–2 red chilies sliced
- 3 scallions cut into 5 cm (2-inch) pieces
- 1 cup Taiwanese basil packed, or Thai basil, optional
- 2 tbsp neutral cooking oil
- 2 tbsp light soy sauce
- 1½ tbsp Taiwanese rice wine or dry sherry
- 1 tbsp oyster sauce
- 1 tsp sugar
- ½ tsp ground white pepper
- 1 tsp cornstarch
- 2 tbsp water
- 1 tsp sesame oil
Instructions
- Slice the tubes open lengthwise and lay them flat. Lightly score the inside in a crisscross pattern without cutting through. Cut into bite-sized pieces. Leave small tentacles whole or halve larger ones.
- Stir together the soy sauce, rice wine, oyster sauce, sugar, white pepper, cornstarch, water, and sesame oil.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon oil, followed by the squid. Stir-fry for 45–60 seconds, just until the pieces curl and turn opaque. Transfer immediately to a plate.
- Add the remaining oil. Stir-fry the onion, celery, and bell pepper for about 2 minutes. Add the garlic, ginger, chilies, and scallions; cook for another 30 seconds.
- Stir the sauce again and pour it into the wok. Cook until it bubbles and slightly thickens, about 30 seconds. Return the squid and any juices to the wok. Toss for 30–45 seconds. Fold in the basil, if using, and remove from the heat.
- Serve immediately with steamed jasmine rice.
Squid becomes tough when overcooked. Keep the wok very hot and the total squid cooking time under 2 minutes.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 277kcal (14%)Carbohydrates: 17g (6%)Protein: 30g (60%)Fat: 10g (15%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 408mg (136%)Sodium: 715mg (31%)Potassium: 659mg (19%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1512IU (30%)Vitamin C: 68mg (82%)Calcium: 94mg (9%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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