Chinese Spicy Stir-Fry Squid

Squid is one of the cheapest and easiest things to cook. That’s especially true if you bathe it all these flavorful ingredients. This recipe puts a Chinese twist on the squid, making sure it comes out spicy and aromatic. I like squid tentacles so that is what I got from my local Chinese supermarket. You can buy the raw squid rings in the bag in any supermarket. If you would like the fresh squids, just make sure to have the fishmonger clean it for you. What you’ll get is bright white and odorless. All you need to do is slice it thinly and cook. Luckily it’s also really tasty.

Ingredients:

5 garlic cloves, minced
4 slices of ginger. Additional 2 slices of ginger, minced
2 tablespoons cooking wine
1 tablespoons soy sauce
3 dried small hot pepper
4 tablespoons Chinese black bean chilly sauce ( Chinese oyster sauce if you don’t like spicy food. if you don’t have either, mix together 1 tablespoon sugar, 1 tablespoon chilly flakes, 1 tablespoon Canola oil and 1 1/2 tablespoons soy sauce)
13 oz of squid tentacles ( or 13 oz raw squid rings or two large fresh squids)
4 oz Chinese chive stems ( Chinese chive or green onion are good substitutes if you couldn’t find chive stems.)

Directions:

Step 1: Slice the squid head or squid rings or whole squid. Slice the ginger. Boil a large pot of water. Add sliced ginger and cooking wine. Once the water starts boiling, Add in the squid. Cook for 3 minutes. Take the squid out. Drain the water. Set it aside.

Step 2: Mince the garlic and ginger. Clean and cut Chinese chive stems. Cut squid into small pieces.

Step 3: Heat up a pan. Put in 2 tablespoons of oil. Add three small dried chilly pepper. Stir fry for 30 seconds. Add in minced garlic. Add in squid and stir fry for one minute.

Step 4: Add in the Chinese chive stems. Stir fry for two minutes. Add in the Chinese black bean chilly sauce (or the substitute sauce mixture). Stir fry for two more minutes.

Step 5: Add soy sauce to taste. Serve.