Squid and bell pepper stir-fry
Souped Up Recipes · ♥ 12.3K likes · 645.4K views · 6 min video
Read about squid in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 3 cloves garlic
- 1 whole squid
Cut the wings off the squid; scratch the edge with a nail and pull the skin off in one piece.
With the inside facing up, score the squid gently and evenly without cutting through, then score again at another angle; cut into small pieces. Cut the wings the same way and the tentacles into small pieces.
- ginger
Bring a pot of water with a few slices of ginger to a boil; blanch the squid only 10 seconds, rinse under cold water and drain completely.
- 1 tsp cornstarch
- 1 tbsp Chinese cooking wine
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp water
- 1 tsp sugar
- 1 tsp black pepper
- 1 tsp dark soy sauce
Mix the sauce: cornstarch, Chinese cooking wine, soy sauce, oyster sauce, water, sugar, black pepper, and dark soy sauce for colour.
Mixing the sauce
- 2 tbsp oil
- ginger strips
- white part of the spring onion
Heat 2 tbsp oil in a wok over high heat; stir-fry ginger strips, garlic and spring onion whites until fragrant.
- bell pepper
Add the squid on the highest heat; the squid's total cooking must stay under 2 minutes, so about 1 minute 50 seconds here.
- white rice
With about 20 seconds left add the sauce, toss and turn off the heat. Serve with white rice.