Stir-Fried Squid with Chives
This vibrant dish pairs tender, curly squid with the bright, onion-like flavor of fresh chives in a quick, savory stir-fry. The squid is lightly seasoned and cooked just until tender, while the chives add a pop of color and a refreshing crunch. Ready in under 20 minutes, it’s a simple yet flavorful meal that highlights the natural sweetness of seafood and the aromatic punch of chives, perfect for a light lunch or a speedy weeknight dinner.
Equipment
Equipment
- Wok or large frying pan
- Sharp knife
- Cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- For the Squid
- 1 pound 450g fresh or frozen squid (bodies and tentacles), thawed if frozen
- 1 tablespoon Chinese cooking wine or dry sherry
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 8 ounces 225g fresh chives, cut into 2-inch segments (separate white and green parts if desired)
- 2 tablespoons light soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
Instructions
- Prepare the Squid:
- Clean the squid by removing the outer membrane (if present) and internal organs. Rinse thoroughly and pat dry.
- For squid bodies: Score the inner side with diagonal crisscross cuts (about 1/4-inch apart) to create a lattice pattern, then cut into 1.5-inch squares. Keep tentacles whole if small, or halve larger ones.
- In a bowl, toss the squid with Chinese cooking wine, white pepper, and 1/4 teaspoon salt. Let marinate for 10 minutes.
- Cook the Squid:
- Heat a wok over high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add the squid and stir-fry for 1-2 minutes until it curls and turns opaque. Remove the squid from the wok and set aside.
- Stir-Fry the Chives and Aromatics:
- Add the remaining 1 tablespoon of oil to the wok. Lower the heat to medium, then add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
- Add the white parts of the chives (if separated) and stir-fry for 1 minute. Then add the green parts and continue frying for another 30 seconds.
- Combine and Season:
- Return the squid to the wok. Add light soy sauce, oyster sauce, sugar, black pepper, and the remaining 1/4 teaspoon salt. Toss everything together for 1-2 minutes until the sauce coats the squid and chives evenly.
Notes
Squid Tip: Do not overcook the squid—overheating will make it tough. Cook just until it curls and loses transparency.
Chive Substitute: If fresh chives are unavailable, use scallions (green onions) as a substitute, though the flavor will be milder.
Spice It Up: Add 1-2 sliced red chilies with the garlic for a spicy kick, or a dash of chili oil before serving.
Serving Suggestion: Pair with steamed rice or noodles to soak up the savory sauce.
Chive Substitute: If fresh chives are unavailable, use scallions (green onions) as a substitute, though the flavor will be milder.
Spice It Up: Add 1-2 sliced red chilies with the garlic for a spicy kick, or a dash of chili oil before serving.
Serving Suggestion: Pair with steamed rice or noodles to soak up the savory sauce.
Good!