Stir-Fried Baby Squid

Name: Stir-Fried Baby Squid
Total time: 1200 s
Yield: Serves 3 servings
Cuisine: American
Ingredients: 1 lb baby squid (about 450 grams); 1 piece ginger; 3 scallions; Sesame oil, to taste; 2 tablespoons rice wine (30 ml); 1/2 teaspoon salt; 1 1/2 tablespoons soy sauce (22 ml); 2 tablespoons black vinegar (30 ml); 1 1/2 teaspoons sugar (6 grams); 1/4 teaspoon white pepper; 2 tablespoons cornstarch (16 grams); 2 tablespoons water (30 ml)

凱茜媽咪の廚房 @Kathy_kitchen

Crisp baby squid with a tangy, slightly spicy sauce—so delicious you’ll want bite after bite.

凱茜媽咪の廚房 @Kathy_kitchen

Crisp baby squid with a tangy, slightly spicy sauce—so delicious you’ll want bite after bite.

Saved

Ingredients

20 minutes

Serves 3 servings

1 lbbaby squid (about 450 grams)
1 pieceginger
3scallions
Sesame oil, to taste
Sauce:
2 tablespoonsrice wine (30 ml)
1/2 teaspoonsalt
1 1/2 tablespoonssoy sauce (22 ml)
2 tablespoonsblack vinegar (30 ml)
1 1/2 teaspoonssugar (6 grams)
1/4 teaspoonwhite pepper
Slurry:
2 tablespoonscornstarch (16 grams)
2 tablespoonswater (30 ml)

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Steps

20 minutes

1

Prepare the ingredients. Clean the baby squid by removing the innards, rinsing thoroughly, splitting open, and cutting into bite-sized pieces. Bring a pot of water to a boil, blanch the prepared squid briefly, then remove and set aside.
2

Peel and julienne the ginger. Wash and cut the scallions into sections.
3

Mix the sauce ingredients and the cornstarch slurry.
4

Heat oil in a pan and sauté the ginger until fragrant.
5

Add the blanched squid and stir-fry quickly.
6

Pour in the sauce and stir-fry briefly.
7

Add the cornstarch slurry and mix until the sauce thickens and coats the ingredients.
8

Add the scallion sections and a drizzle of sesame oil, stir to combine.
9

Serve hot and enjoy.
10

Tip: For a crisp texture, blanch the squid first, then stir-fry quickly.