Kitchen notes · a little help before you start
Spicy Squid Stir Fry (爆炒鱿鱼)
Curled pieces of squid catch a savory, spicy sauce with garlic and ginger running through it. Peppers and onion keep some bite alongside the tender seafood. If squid is something you enjoy, this plate gives you plenty of sauce to catch in those scored edges.
- Prep
- 25 min
- Cook
- 5 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Seafood
- Cuisine
- Chinese · Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Score the inner flesh
Open squid tubes flat with the inner side up, then make the crossing score marks before slicing.
2. Remove once curled
Cook the squid briefly until it curls, then transfer it to a plate while the vegetables cook.
3. Stir the sauce again
Stir the prepared sauce to dissolve the cornstarch again just before pouring it into the skillet.
Get to know the ingredients
Squid rings option
You can use squid rings instead of scored tubes for a different presentation.
Doubanjiang option
The ingredient list allows oyster sauce in place of doubanjiang for a less spicy finished dish.
Bell or hot pepper
You can use hot peppers in place of bell pepper if you prefer a spicier stir fry.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Spicy Squid Stir Fry (爆炒鱿鱼)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Thickened sauce to serve
Return the squid, add the stirred sauce and cook until thickened, then transfer to a plate and serve hot.
A little more help as you go
Brief squid marinade
Mix the squid with Shaoxing wine and salt while preparing the remaining ingredients for the stir fry.
Aromatics before vegetables
Stir the garlic and ginger briefly in the remaining oil before adding onion and pepper to the skillet.
A few questions you might have
Can I skip scoring by using rings?
Yes, you can use squid rings. Scored tubes give a different presentation and catch sauce in the cuts.
Does the squid stay in while vegetables cook?
No, transfer the curled squid to a plate and return it after briefly cooking the onion and pepper.
How can I make it less spicy?
Use the listed oyster sauce alternative in place of doubanjiang, which is expressly offered for a less spicy dish.
When should I mix the sauce?
Combine it before cooking, then stir again just before adding it so the cornstarch is fully dissolved.
What should happen before serving?
After the squid returns, cook and stir until the sauce thickens, then transfer everything to a serving plate.
Any more cooking tips?
Using the squid tube (or a whole squid) and by scoring it will create a nice presentation. The scored squid also grabs the sauce better and tastes a bit more flavorful. However, it’s entirely OK to use squid rings instead. For a spicier dish, you can use hot peppers instead of bell pepper. Or you can use a mix of bell pepper and hot
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: omnivorescookbook.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
