A quick and flavorful stir-fry featuring tender squid rings, colorful vegetables, and a savory Thai sauce. Perfect for a light meal or as part of a festive seafood platter.
Ingredients
For the Stir-Fry:
- 1 lb (450 g) squid, cleaned and sliced into rings
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup onion, sliced
- 1 red chili, sliced (optional, for spice)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp fish sauce (or extra soy sauce for vegetarian)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh cilantro
- Lime wedges
- Sesame seeds
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serves:
4 people
Instructions
- Prepare the Squid:
- Rinse the squid rings under cold water and pat them dry with paper towels.
- Make the Sauce:
- In a small bowl, mix soy sauce, fish sauce, oyster sauce, sugar, and lime juice. Set aside.
- Cook the Aromatics:
- Heat vegetable oil in a wok or large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
- Stir-Fry the Vegetables:
- Add the bell peppers, onion, and chili. Stir-fry for 2-3 minutes until slightly tender but still crisp.
- Add the Squid and Sauce:
- Increase the heat to high and add the squid to the wok. Pour the sauce over the mixture and stir-fry for 2-3 minutes until the squid is just cooked and tender.
- Serve:
- Transfer to a serving plate. Garnish with fresh cilantro, lime wedges, and sesame seeds. Serve immediately with steamed rice.
Nutritional Information (Per Serving):
- Calories: 180 kcal
- Protein: 20g
- Carbohydrates: 6g
- Fat: 8g
- Sodium: 600mg
Notes
- Avoid overcooking the squid to prevent it from becoming rubbery.
- Substitute squid with shrimp, scallops, or tofu for variation.
- Add broccoli or snap peas for extra vegetables.
Let me know if you’d like more recipes or tips! 😊