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Spicy Stir-fried Squid
It’s even tastier than pre-made cold squid dishes you find outside — the thin strips are coated in a special spicy seasoning that gives them a refreshing, flavorful taste that gets better with each bite. The meat is chewy and full of flavor, spicy yet not harsh, with a delicious sea breeze aroma; it’s perfect […]
- Prep
- 18m
- Cook
- 30m
- Total
- 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Spicy Stir-fried Squid
| Ingredient | Amount |
|---|---|
| dried squid | 1 as needed |
| garlic | 5 as needed |
| ginger | 5 as needed |
| doubanjiang (chili bean paste) | 10 as needed |
| cumin powder | 8 as needed |
| bird's eye chilies | 10 as needed |
| light soy sauce | 10 as needed |
| steamed fish soy sauce | 5 as needed |
| scallions | 3 as needed |
| chili powder | 10 as needed |
| chicken bouillon powder | 1 as needed |
| sesame oil | 5 as needed |
- dried squid1 as needed
- garlic5 as needed
- ginger5 as needed
- doubanjiang (chili bean paste)10 as needed
- cumin powder8 as needed
- bird's eye chilies10 as needed
- light soy sauce10 as needed
- steamed fish soy sauce5 as needed
- scallions3 as needed
- chili powder10 as needed
- chicken bouillon powder1 as needed
- sesame oil5 as needed
Cooking StepsHow to cook Spicy Stir-fried Squid step by step
-
Step 1Soak the dried squid for 2 hours, remove the bone, clean thoroughly, and cut into thin strips.
-
Step 2Place the squid strips in cold water, bring to a boil, then rinse twice and drain well.
-
Step 3Slice the chilies, ginger, and garlic; set aside.
-
Step 4Heat oil in a wok and add the julienned ginger.
-
Step 5Add the squid and stir-fry until fragrant, about 2–3 minutes, then remove and set aside.
-
Step 6In the remaining oil, stir-fry the garlic, chilies, doubanjiang, chili powder, and whole cumin seeds until everything is fragrant.
-
Step 7Return the squid to the wok and toss to combine. Season with light soy sauce, steamed fish soy sauce, and chicken bouillon powder.
-
Step 8Stir-fry for another 2–3 minutes until the seasonings are well absorbed. Transfer to a plate, top with scallions and a drizzle of sesame oil. For a numbing kick, add a few drops of mountain pepper oil.
-
Step 9Incredibly aromatic and spicy — way better than takeout. Cut the squid thinner for more flavor. This dish disappears the moment it hits the table!
Spicy Stir-fried Squid
It’s even tastier than pre-made cold squid dishes you find outside — the thin strips are coated in a special spicy seasoning that gives them a refreshing, flavorful taste that gets better with each bite. The meat is chewy and full of flavor, spicy yet not harsh, with a delicious sea breeze aroma; it’s perfect […]
Ingredients
- 1 as needed dried squid
- 5 as needed garlic
- 5 as needed ginger
- 10 as needed doubanjiang (chili bean paste)
- 8 as needed cumin powder
- 10 as needed bird's eye chilies
- 10 as needed light soy sauce
- 5 as needed steamed fish soy sauce
- 3 as needed scallions
- 10 as needed chili powder
- 1 as needed chicken bouillon powder
- 5 as needed sesame oil
Instructions
-
Soak the dried squid for 2 hours, remove the bone, clean thoroughly, and cut into thin strips.
-
Place the squid strips in cold water, bring to a boil, then rinse twice and drain well.
-
Slice the chilies, ginger, and garlic; set aside.
-
Heat oil in a wok and add the julienned ginger.
-
Add the squid and stir-fry until fragrant, about 2–3 minutes, then remove and set aside.
-
In the remaining oil, stir-fry the garlic, chilies, doubanjiang, chili powder, and whole cumin seeds until everything is fragrant.
-
Return the squid to the wok and toss to combine. Season with light soy sauce, steamed fish soy sauce, and chicken bouillon powder.
-
Stir-fry for another 2–3 minutes until the seasonings are well absorbed. Transfer to a plate, top with scallions and a drizzle of sesame oil. For a numbing kick, add a few drops of mountain pepper oil.
-
Incredibly aromatic and spicy — way better than takeout. Cut the squid thinner for more flavor. This dish disappears the moment it hits the table!
