SPICY SQUID STIR FRY (爆炒鱿鱼)
Spicy squid stir fry featuring tender juicy squid stir fried with onion and peppers in a super rich savory spicy sauce that's loaded with aromatics. Serve this over steamed rice for a colorful delicious dinner!
Provided by Maggie Zhu
Categories Main
Time 30m
Number Of Ingredients 17
Steps:
- If using squid tube: Use a knife or a pair of scissors to cut along one side of the tube. Open the tube to lay it flat, inner side up. Score the inner flesh of the tube, first parallel to the edge, then rotate the tube and slice to create an "X" shaped pattern, spaced about 1/4" (4 mm) in between. Cut the tube in half lengthwise, then slice into 1" (2.5 cm) strips.
- To marinate the squid: add the squid into a big bowl along with the Shaoxing wine and salt. Stir to mix well and set aside while preparing the rest of the ingredients.
- To make the sauce: Combine the sauce ingredients in a medium-sized bowl and stir to mix well.
- To cook the stir fry: Heat 1 tablespoon of oil in a skillet over medium-high heat until hot. Add the squid. Let cook for 1 minute, until the bottom turns slightly golden. Stir and cook until the squid just curls up. Transfer the squid to a big plate and set aside.
- Add the remaining 1 tablespoon oil, garlic, and ginger. Stir a few times to release the fragrance.
- Add the onion and bell pepper. Cook and stir fry for 1 minute. Add back the squid. Stir the sauce again to dissolve the cornstarch completely, then pour it into the pan. Cook and stir until the sauce is thickened, 1 minute or so. Transfer everything to a big plate. Serve hot as a main dish.
Nutrition Facts : ServingSize 1 serving, Calories 219 kcal, Carbohydrate 12.5 g, Protein 18.4 g, Fat 9.8 g, SaturatedFat 1.3 g, Cholesterol 260 mg, Sodium 399 mg, Fiber 1.5 g, Sugar 3.9 g
FIVE-SPICE CRISP-FRIED SQUID
In most Chinese restaurants, so-called "Salt and Pepper-Style" shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don't try to fry too many pieces at once.
Provided by David Tanis
Categories dinner, lunch, appetizer, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
- Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
- In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
- Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans or work in batches if necessary.) Turn pieces with tongs to ensure even cooking. When squid is lightly browned, after about 2 minutes, remove pieces and blot on paper towels.
- Transfer squid to a serving bowl and sprinkle with chiles. Garnish with cilantro and serve with lime wedges.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 22 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 366 milligrams, Sugar 0 grams, TransFat 0 grams
STIR-FRIED SQUID WITH BASIL AND GARLIC
Make and share this Stir-Fried Squid With Basil and Garlic recipe from Food.com.
Provided by Scarlett516
Categories Thai
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole.
- Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch.
- If the basil leaves are large, chop to about the same size pieces as the squid.
- Mix the squid and basil together.
- Heat wok or large skillet over high heat.
- Lower the heat to medium, then add the peanut oil.
- Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture.
- Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute.
- Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste.
- Serve over rice.
Nutrition Facts : Calories 220.8, Fat 9.1, SaturatedFat 1.8, Cholesterol 396.3, Sodium 656.8, Carbohydrate 6.2, Fiber 0.3, Sugar 0.1, Protein 26.8
FRENCH-FRIED SQUID
Provided by Pierre Franey
Categories easy, quick, appetizer
Time 25m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the squid bodies into very thin rounds, about 1/8 inch thick. Slice the tentacles into bite-size pieces.
- Put all of the pieces into a mixing bowl. Pour in the buttermilk and blend well
- Put the flour into 2 large flat baking dishes; add an equal amount of pepper to each and blend well.
- Drain the squid and distribute the pieces evenly in the two baking dishes. Mix well, shaking off any excess flour.
- Heat the oil to 360 degrees in a deep fryer. Drop the squid pieces into the oil, a few at a time, without crowding them. Fry and stir until crisp and lightly golden, about 1 minute for each batch. Remove the squid pieces and drain on paper towels. Keep warm. Continue cooking in batches until all the pieces are done.
- Serve the squid with a sprinkling of salt, lemon wedges and the mayonnaise.
STIR-FRIED FRESH SQUID
Number Of Ingredients 8
Steps:
- 1. Clean squid and cut in 1-inch squares. Cut scallion stalk in 1-inch sections. Crush ginger root. 2. Blend cornstarch and cold water to a paste. 3. Heat oil. Add scallion and ginger root stir-fry a few times. Add squid and stir-fry to coat with oil (about 1 minute). 4. Sprinkle with soy sauce and sherry stir-fry 2 minutes more. 5. Stir in cornstarch paste to thicken and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR FRIED SQUID WITH HERBS AND SPINACH
Make and share this Stir Fried Squid with Herbs and Spinach recipe from Food.com.
Provided by ngibsonn
Categories Squid
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a deep frying pan or, preferably, a wok, heat the olive and sesame oil.
- Add the mustard seeds and cook until they start popping.
- Add garlic and ginger and continue cooking for 30 seconds.
- Toss in the squid rings and stir fry for 2 minutes on medium to high heat.
- Stir in the capsicum and spring onions and cook for one minute.
- Add the snow peas and washed spinach and cook for a further minute, or until the snow peas soften slightly.
- Sprinkle lemon juice over the stir fry, add basil and parsley and mix well.
- Serve immediately.
Nutrition Facts : Calories 166.7, Fat 6.9, SaturatedFat 1.1, Cholesterol 233, Sodium 78, Carbohydrate 8.4, Fiber 2.2, Sugar 1.6, Protein 18
STIR-FRIED FRESH SQUID AND VEGETABLES
Number Of Ingredients 12
Steps:
- 1. Clean squid and cut in 1-inch squares. 2. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas. 3. In one cup, combine stock, sugar and soy sauce in another, blend cornstarch and cold water to a paste. 4. Heat oil. Add salt, then squid stir-fry to coat with oil (about 1 minute). 5. Add sliced vegetables and stir-fry 1/2 minute more. 6. Add stock-sugar mixture and heat quickly. Then cook, covered, over medium heat until vegetables are nearly done (2 to 3 minutes). 7. Stir in blanched snow peas to heat through. Then stir in cornstarch paste to thicken. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SQUID AND BELL PEPPER STIR-FRY
Steps:
- Toast sesame seeds until golden. Cut onion half lengthwise into thin slices. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
- Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute. Transfer mixture to a large bowl.
- Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper and stir in sesame oil.
- Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.
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CHINESE STYLE SQUID STIR-FRY - OMNIVORE'S COOKBOOK
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4.8/5 (5)Total Time 25 minsCategory MainCalories 236 per serving
- Bring a pot of water to a boil. Add squid and boil for 30 - 40 seconds, till the surface turns white but the squid is not cooked through. Drain and set aside.
- Heat a wok on medium high heat. When wok is heated, add 1 tablespoon vegetable oil, chili pepper, garlic and ginger. Give it a quick stir until fragrant, add mixed sauce from step 1 and keep stirring to avoid burning the sauce. When the sauce has reduced to half, after about 30 seconds, add boiled squid into wok and stir until squid is cooked through, in about 30 - 40 seconds. Remove from heat and place squid and sauce on a plate. Scoop 1 tablespoon of the sauce into a separate bowl for cooking the baby bok choy.
- Heat the same wok on medium high heat, add the rest of the oil and swirl. Add the baby bok choy and stir a few times. Add the 1 tablespoon of sauce from step 3 and keep stirring, until baby bok choy is cooked through but still crisp. Remove from heat and place baby bok choy on a plate. Add the squid with all the sauce onto the bok choy.
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