Spicy Squid Stir Fry with Oyster Sauce Recipe

Spicy squid and pepper stir fry in oyster sauce and Lao Gan Ma served with white rice.

Spicy Squid Stir Fry with Oyster Sauce Recipe

You can't beat a stir fry for a quick, easy and delicious meal and this fantastic spicy squid number is loaded with peppers and an oyster sauce and crispy chilli oil sauce. It's super easy to make and most of the time is spent preparing the squid, cooking the dish takes less than 10 minutes!

Course Main Course

Cuisine Anglo Chinese

Keyword Spicy Stir Fried Squid, Squid Stir Fry, Squid with Oyster Sauce

Prep Time 25

Cook Time 7

Total Time 32

Servings Servings

Calories 440kcal

Author Brian Jones

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.

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