Spicy squid stir-fry in a delicious oyster sauce-based glaze, loads of peppers, and crispy chilli oil is a wonderfully quick and easy dinner.
Whilst this recipe takes some time to prepare, it cooks incredibly quickly (7-8 minutes), but if you use prepared squid, you can be done and dusted in just over 30 minutes.
Spicy Squid with Oyster Sauce
I adore cooking with fish and seafood; it always feels special, and the flavour and texture are my idea of food heaven.
Squid is an all-time favourite of mine, everything from my takes on classics like fried calamari to stuffed squid or more esoteric recipes like squid curry and salt and pepper squid are dishes that make me clap my hands like a small child.
My latest recipe is a glorious spicy squid stir fry with oyster sauce, crispy chilli oil and loads of peppers.
Cooking this dish couldn't be easier, mix the sauce, stir fry the squid for 30 seconds and let it drain whilst you stir fry the veggies. Then put it all back into the wok, and dinner is cooked in around 6-7 minutes.
Preparation does take a little longer, but most of that time is drying, preparing and scoring the squid.
Be sure to take your time with this section; the squid must be quite dry before frying. Like so many dishes, the secret to this recipe is in the preparation of the main ingredient.
But it is well worth it, because this sweet, salty, spicy little number is one of the tastiest stir-fry recipes that I have made!
Frequently Asked Questions
Can I use frozen squid?
Yes, please do, if you buy it well, it is superb, and it makes this dish much quicker. Buy individually quick frozen (IQF) squid tubes rather than ones that are in a large frozen "lump".
If you are using fresh squid, this video for squid preparation is handy.
Do you have any hints on scoring the fish?
Yes, use a sharp, "large" chef's knife and let the knife do the work! If your knife is sharp, it will score the flesh of the squid cleanly without cutting all the way through.
Do I have to use MSG?
No, you can omit it if you like, but it is a fantastic product that enhances flavour beautifully!
Where can I find Lao Gan Ma?
In the UK, Lao Gan Ma is readily available online and in Chinese supermarkets. The only supermarket I have seen it in stock is Sainsbury's, and it is certainly not available in every store.
Lee Kum Kee makes a reasonable, crispy chilli oil called Chiu Chow Chilli Oil, which is readily available in many larger UK supermarkets. I've seen it locally in Asda, Sainsbury's, Tesco and Morrisons.
Can I cook this in advance?
No, squid either needs to be cooked very quickly or very slowly; this recipe takes the former approach. If you cool and reheat this dish, the squid will become tough and rubbery.
However, you can prepare the squid a few hours in advance, which saves a huge amount of time when you are ready to cook.
Serving Suggestions
I've served my squid stir-fry with some simply cooked plain rice in the pictures on this page.
It is simple, delicious, and, timing-wise, it fits perfectly into the timing of the stir fry. Flavour-wise, it is the perfect backdrop to the big and bold flavours of the main dish.
Naturally, egg fried rice is another wonderful option; however, on the timing front, it presents challenges. Although you can cook the egg fried rice in advance, and then finish it very quickly before serving.
Noodles also offer a nice option as a side dish for this recipe. I would usually opt for a plain chow mein, although my sweet chilli noodle stir fry also works well with this recipe.
Both present timing challenges if served with this recipe, but they can be made to completion and left whilst you cook the squid. Then you just need to reheat them for a final minute when the sauce is finishing.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok.
- Slotted spoon and stir-frying spoon.
- Chopping board.
- Kitchen knife.
- Small mixing bowl.
- A combination of weighing scales, measuring cups and spoons.
Spicy Squid Stir Fry with Oyster Sauce Recipe
Ingredients
For the Stir Fry:
- 8 Squid Tubes with Tentacles I use size 11-20, which should yield around 300g or 11oz of squid
- 1 Medium Onion 150g
- 1 Small Red Pepper
- 1 Small Green Pepper
- 2 Garlic Cloves
- 15 g Ginger ½ Thumb-sized piece
- 2 tablespoon Cooking Oil
- Sesame Seeds For Garnish
- 2-3 Spring Onions For Garnish
For the Sauce:
- 50 g Oyster Sauce 3 tablespoon
- 1 tablespoon Crispy Chilli Oil I use Lao Gan Ma
- 1½ tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Cornflour Corn starch in the US
- ⅛ teaspoon Sugar
- ⅛ teaspoon White Pepper
- ⅛ teaspoon MSG Optional
Instructions
- Cut the squid tubes open with either a knife or set of scissors and open them up so that they are flat and dry them well with kitchen paper.Then score the inside of the tubes with a sharp knife in a cross hatch pattern 5-7mm (¼") apart making sure that you do not cut all of the way through the squid.Then cut the squid in to 30-35mm (1"-1½") squares.
- Trim up the squid tentacles and cut them into bit-sized pieces, I usually cut them into 2-3 pieces vertically.
- Top and tail the onion, cut it in half, peel it and then cut it into 5mm (¼") slices, cutting top to bottom.
- Remove the stalks and stems from the red and green peppers (discard them), then cut the peppers into 5mm (¼") strips.
- Peel the garlic cloves and slice them as thinly as you can.
- Peel the ginger and cut it into very thin batons.
- If you are using spring onions to garnish cut them as finely as you can.
- Mix all of the ingredients for the sauce in a small mixing bowl and set aside. Mixing the cornflour and either soy sauce or Shaoxing wine before you add the remaining ingredients makes bringing the sauce together a little easier.
- When your ingredients are prepared heat a large wok over a very high heat, and when it is shimmering add half of the cooking oil.
- Add the prepared squid and stir fry for 30-45 seconds. Then remove and set aside.The scored squid flesh should begin to curl and almost look like a pineapple.
- Return the wok to a high heat and add the remaining oil then toss in the garlic and ginger; stir fry for 15 seconds.
- Add the onion and sliced peppers; stir fry for 2 minutes.
- Drain excess moisture from the squid and return it the the wok along with the sauce, stir frying for a final minute and serve immediately.