Ingredients
Equipment
Method
Step-by-Step Instructions
- If using whole squid, clean it under cold running water, slice into rings, and chop the tentacles into bite-sized pieces. Set aside.
- Combine squid with Shaoxing wine and a pinch of salt in a bowl. Let it marinate for 15 minutes at room temperature.
- Whisk together Shaoxing wine, brown sugar, soy sauce, fish sauce, rice vinegar, and cornstarch until smooth in a separate bowl.
- Bring a pot of water to a boil, add squid, and stir gently for 30-40 seconds until opaque. Drain and pat dry.
- Heat a skillet over medium-high heat, add peanut oil, then stir-fry dried chili, ginger, and garlic for 30 seconds until fragrant.
- Add bok choy and stir-fry for 2-3 minutes until wilted but still crisp.
- Pour sauce over bok choy, stir to coat, then fold in blanched squid. Stir-fry for 30 seconds until cooked through and sauce thickens.
- Transfer to a serving plate and enjoy hot with steamed rice or on its own.
Nutrition
Notes
Squid will retain a tender texture if not overcooked. Ensure all ingredients are prepped before cooking starts for a seamless stir-frying experience.