Chinese style squids

    20 min

    A wonderful delicious Chinese-inspired dish. Squids are stir fried with garlic, onions, carrot and green pepper and served with white rice.


    County Dublin, Ireland
    3 people made this

    Serves: 2 

    • 50g to 100g squid tubes halved, scored and cut into bite bite-sized pieces
    • 2 tablespoons dark soya sauce
    • 1 tablespoon rice wine vinegar
    • 4 tablespoons water
    • 1 teaspoon caster sugar
    • 1 tablespoon light soya sauce
    • 2 tablespoons Thai sweet chilli sauce
    • 1 teaspoon cornflour
    • 2 teaspoons water
    • 4 tablespoons sesame oil
    • 1 clove garlic, chopped
    • 1 spring onion, chopped
    • 1 shallot, minced
    • 1 medium carrot, sliced thinly
    • 1 green pepper, sliced thinly
    • 1 medium onion, chopped

    Prep:20min  ›  Ready in:20min 

    1. Place the squid tubes into a bowl and pour over the dark soya sauce and rice wine vinegar. Mix well and set aside for 10 to 15 minutes.
    2. To make the sauce, combine the 4 tablespoons water, caster sugar, light soya sauce and sweet chilli sauce in a dish. Mix well and set aside.
    3. In a small cup mix 1 teaspoon of cornflour with 2 teaspoons of water.
    4. Heat 2 tablespoons of the oil in a large frying pan over a high heat. Stir-fry the squid until cooked through and opaque, 3 to 5 minutes. Remove from the pan and set aside.
    5. Heat the remainder of the oil over high heat. Add the garlic, spring onions and shallot and cook and stir until aromatic, about 2 to 3 minutes. Add the carrots, green pepper and onions and cook until soft, about 3 to 4 minutes.
    6. Add the sauce and mix in the cornflour and stir until thickened. Just prior to serving, add the squid back in, give a quick stir then serve.

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