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Three Musketeers Squid
This delightful dish brings together tender squid with sweet red bell pepper and fragrant garlic scapes for a balanced flavor profile. The combination of savory seafood soy sauce and mild light soy sauce creates a rich yet gentle taste that is perfect for those who enjoy fresh seafood. Its chewy texture makes it a tasty […]
- Prep
- 15m
- Cook
- 25m
- Total
- 40m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Three Musketeers Squid
| Ingredient | Amount |
|---|---|
| squid | 1 as needed |
| red bell pepper | 1 as needed |
| garlic scapes | 10 as needed |
| half ground half whole cumin | 1 as needed |
| seafood soy sauce | to taste |
| salt | a pinch |
| light soy sauce | to taste |
- squid1 as needed
- red bell pepper1 as needed
- garlic scapes10 as needed
- half ground half whole cumin1 as needed
- seafood soy sauceto taste
- salta pinch
- light soy sauceto taste
Cooking StepsHow to cook Three Musketeers Squid step by step
-
Step 1Break down the squid — remove the head, innards, and cartilage.
-
Step 2Peeling the skin is optional — it’s fine either way.
-
Step 3Julienne the squid body into strips, then blanch in boiling water.
-
Step 4Cook until about 80% done, then remove and drain well.
-
Step 5Cut garlic scapes into segments and blanch; julienne the red bell pepper.
-
Step 6Heat a wok with oil over medium heat. Add the cumin, then all the prepared ingredients.
-
Step 7Add seafood soy sauce and a pinch of salt. Stir-fry until the ingredients reach your preferred dryness.
-
Step 8Plate and serve.
-
Step 9Enjoy~
Three Musketeers Squid
This delightful dish brings together tender squid with sweet red bell pepper and fragrant garlic scapes for a balanced flavor profile. The combination of savory seafood soy sauce and mild light soy sauce creates a rich yet gentle taste that is perfect for those who enjoy fresh seafood. Its chewy texture makes it a tasty […]
Ingredients
- 1 as needed squid
- 1 as needed red bell pepper
- 10 as needed garlic scapes
- 1 as needed half ground half whole cumin
- to taste seafood soy sauce
- a pinch salt
- to taste light soy sauce
Instructions
-
Break down the squid — remove the head, innards, and cartilage.
-
Peeling the skin is optional — it’s fine either way.
-
Julienne the squid body into strips, then blanch in boiling water.
-
Cook until about 80% done, then remove and drain well.
-
Cut garlic scapes into segments and blanch; julienne the red bell pepper.
-
Heat a wok with oil over medium heat. Add the cumin, then all the prepared ingredients.
-
Add seafood soy sauce and a pinch of salt. Stir-fry until the ingredients reach your preferred dryness.
-
Plate and serve.
-
Enjoy~
