Sour and Spicy Shredded Squid
Sour, spicy, tender, and chewy shredded squid with colorful peppers – a quick homestyle dish that awakens your appetite.
Ingredients
15 items- fresh squid 300 g
- ginger 1 small piece
- garlic 3 cloves
- green bell pepper 1
- red bell pepper 1
- pickled peppers 5
- spring onions 2
- cooking wine 1 tablespoon
- light soy sauce 1 tablespoon
- black vinegar 2 tablespoons
- sugar 1 teaspoon
- cornstarch 1 teaspoon
- water 3 tablespoons
- cooking oil 2 tablespoons
- sesame oil a few drops
Nutrition
Steps （8 steps）
Clean squid, remove membrane, cut into thin strips. Marinate with 1 tsp cooking wine and white pepper for 10 minutes.
Mince ginger and garlic; julienne peppers; chop pickled peppers; cut scallions. Mix vinegar, soy sauce, sugar, cornstarch and water for sauce.
Bring water to a boil, blanch squid strips for 30 seconds, drain well.
Heat oil in wok over medium heat, sauté ginger, garlic and pickled peppers until fragrant, about 30 seconds.
Turn to high heat, add squid and stir-fry vigorously for 1 minute until strips curl and turn golden.
Add bell pepper strips, stir-fry over high heat for 30 seconds until just cooked but still crisp.
Stir sauce again, pour along the edge of wok, reduce to medium heat and toss quickly for 30 seconds until sauce thickens and coats squid.
Add scallion segments and sesame oil, toss a few times, then serve immediately.
Tips
Blanch squid no longer than 30 seconds to keep it tender. Stir sauce before adding to prevent starch settling. Use high heat throughout for a succulent texture.
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