Q: Can I use frozen squid for this recipe?
A: Yes, you can use frozen squid. Just make sure to thaw it completely before cooking.
Q: Is there a substitute for doubanjiang (bean paste) if I can’t find it?
A: If doubanjiang is not available, you can use a mixture of chili sauce and a small amount of miso paste as a substitute.
Q: How do I prevent the squid from becoming rubbery?
A: To prevent the squid from becoming rubbery, make sure to blanch it in boiling water for only 15 seconds and not overcook it during stir-frying.
Spicy Stir-Fried Squid
Notes
Ingredients:
- Squid, 2 pieces
- Spring onions, ginger, garlic, dry chili, a suitable amount
- Half an onion
- 3 bird's eye chilis
- 1 green chili pepper
- 1 tablespoon doubanjiang (bean paste)
- 2 tablespoons cooking wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon chicken essence
- Prepare ingredients: slice spring onions, ginger, garlic, bird's eye chilis, green chili pepper, and onion. Set aside.
- Blanch the squid in boiling water for 15 seconds, then remove.
- Heat oil in a wok. Once hot, add spring onions, ginger, garlic, and dry chili pieces to stir-fry until fragrant.
- Add doubanjiang and fry until the oil turns red.
- Add onion and stir-fry briefly.
- Add the blanched squid and continue to stir-fry.
- Add cooking wine, soy sauce, oyster sauce, and chicken essence, and stir-fry to mix well.
- Add bird's eye chilis and green chili pepper, continue stir-frying.
- Finally, add cumin powder and chili powder, stir-frying evenly.
- Remove from heat and serve – perfect with rice!
- Enjoy the taste that rivals street-side spicy squid.
- Share the joy of your cooking experience.
- Rich in protein from the squid.
- Contains vitamins and minerals from the fresh vegetables.
- Calorie count varies depending on the amount of oil and sauces used.
