Stir-Fried Flower-Cut Squid
Squid scored into flower shapes, crisp and tender, stir-fried with celery and carrots in a savory sauce. A classic Cantonese quick stir-fry.
Ingredients
13 items- Fresh squid 10 oz (300 g)
- Celery 2 stalks
- Carrot 1/2
- Ginger 3 slices
- Garlic 3 cloves
- Scallion 1
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Salt 1/2 tsp
- Sugar 1/2 tsp
- White pepper a pinch
- Sesame oil 1 tsp
- Cornstarch 1 tsp
Nutrition
Steps （6 steps）
Remove the outer membrane, innards, and cartilage from the squid, then wash. Score the inside in a crosshatch pattern (cut about 3/4 deep, 3 mm apart), then cut into 4 cm pieces. Marinate with a little cooking wine and ginger slices for 5 minutes to remove fishiness.
String the celery and cut into segments, slice the carrot, cut the scallion into sections, and mince the ginger and garlic. In a small bowl, combine light soy sauce, salt, sugar, white pepper, sesame oil, cornstarch slurry, and a little water to make the sauce.
Bring a pot of water to a boil. Blanch the squid pieces for about 10 seconds until they curl up, then drain immediately. This removes odor and sets the shape.
Heat the wok over medium heat, add 2 tbsp oil. Sauté minced ginger and garlic for about 15 seconds, then turn to high heat. Add celery and carrot, stir-fry for about 30 seconds until just tender.
Add the blanched squid, drizzle 1 tbsp cooking wine along the edge of the wok, and stir-fry over high heat for about 20 seconds.
Pour in the prepared sauce, continue stir-frying over high heat for about 15 seconds until the sauce thickens and coats the ingredients evenly. Sprinkle scallion sections, toss briefly, and serve immediately.
Tips
Blanch the squid briefly to prevent toughness; prepare the sauce in advance to speed up cooking; keep the heat high throughout for the crispiest texture.
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