Stir-Fried Squid with Bell Pepper
One of my favorite seafoods is squid. It’s subtle and adaptable but the texture is fun and satisfying. I usually buy pre-cut squid flower in the frozen section @hmart to avoid the work of prepping my own and stash it in my freezer because I know there will be a day I just want a low effort, cost effective meal. You can substitute vegetables of choice too because squid is a chameleon—hell, this probably would even work with cuttlefish! Throw this dish on top of a bowl of white rice and it tastes just like take out in less than 10 minutes.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (3-4 Servings)
1 LB SQUID FLOWER (DEFROSTED)
3 TBSP VEGETABLE OIL
1 TSP GINGER, SLICED THIN
1 TSP GARLIC, MINCED
1 BELL PEPPER, COLOR OF CHOICE (I USED 8 ASSORTED MINI BELL PEPPERS)
1/4 WHITE ONION, SLICED (OR WHITES OF GREEN ONIONS)
—Sauce
1 TBSP CORNSTARCH
1 TBSP MIRIN
2 TBSP SOY SAUCE
2 TBSP OYSTER SAUCE
1 TBSP SUGAR
1 TSP PEPPER
1 TBSP WATER
Instructions
Prep ingredients and deseed and cut bell pepper in bite sizes.
Combine ingredients for sauce and set aside.
Add oil to a pan and add ginger, onion, garlic and stir until fragrant. Add bell pepper and sauté for a few minutes until softened. Add squid and sauce and stir until thickened. About 2-3 minutes.
Serve with rice.