This spicy Chinese black pepper stir fried squid is so flavorful, squid is swiftly stir fried and so tender, the spicy sauce is delicious, a recipe ready in under 45 minutes!
How to cook squid: The trick with squid, in any type of cuisine, is either you cook it two minutes or you cook it two hours, anywhere in between the squid will be tough and chewy.
Therefore, once your squid reaches the pan, watch it very carefully, as soon as it becomes opaque, remove from the pan immediately.
If you’re using frozen squid, thaw it completely and pat dry, still the squid might release a lot of water, as soon as it becomes opaque, remove from the pan and discard the water.
Because the squid releases a lot of water while cooking, it also diminishes in volume, you might think you have a good quantity and find out that once cooked your portions will be too little, a pound of squid will make small portions for two, so you better plan to serve with some rice on the side or buy a larger quantity.
I like to use cleaned, ready to cook, frozen squid, so handy!!!
To make this black pepper stir fried squid recipe:
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
If you're fond of Asian cuisine, please check my "World Cuisine" category, or click on my "main dishes" tag for more propositions.
1-pound (450 g.) squid, cleaned, peeled, scored, cut in bite sized chunks
1 red bell pepper, cut in bite sized chunks
1 yellow bell pepper, cut in bite sized chunks
1/2 yellow onion, chopped
1/2 tsp ginger powder
1 tsp cornstarch
1 tbsp. white wine
1 tbsp. soy sauce
2 tbsp. oyster sauce
1 tbsp. water
1 tsp sugar
1 tsp black pepper
Some vegetable oil for frying
Into a small bowl, add all the ingredients for the sauce, stir to combine, set aside
Into a sautéed pan, heat some vegetable oil to very hot, add the squid, sautéed just until it becomes opaque, no more than 1 minute 30 seconds, remove from the pan, discard the released water
Into the same pan, heat some vegetable oil, add the chopped onion, sautéed until translucent, add the ginger powder and bell peppers, cook until soften as you like them stirring from time to time
Add the sauce, toss everything to coat, add the squid to reheat for no more than 30 seconds, toss to coat, empty the pan into a serving plate
Enjoy with jasmine or Thai rice
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