Squid Stir-Fry in Oyster Sauce
Stir-fry dishes are a go-to in the kitchen—quick to prepare, ready in just a few minutes, and generally loved by everyone! This Squid Stir Fry in Oyster Sauce recipe features stir-fried squid in oyster sauce, and you can already imagine the delightful seafood flavors they bring together.
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This squid stir-fry recipe is simple, but the flavors are out-of-this-world! The sauce is one of the driving factors for the success of this dish, yet it is simple and very straightforward. My technique for tenderizing the squid works all the time. Enjoy this with a cup (or two) of steamed white rice.
How to Cook Squid Stir-Fry in Oyster Sauce
- Start by preparing the squid. Wash it first and then combine with baking soda in a bowl. Mix well. Let it sit for 15 to 30 minutes. This step helps tenderize and velvet the squid. After that, rinse the squid thoroughly and drain the water. Set it aside for later use.
- Prepare the sauce by combining all the sauce ingredients in a bowl (see recipe below). Stir until well blended.
- Start cooking by sauteing the vegetables. Do the carrot first, then the onion, white part of the leek, garlic, ginger, and bell peppers.
- Time to saute the squid. Cook it for less than 2 minutes to maintain the tenderness.
- Pour the cooking wine and continue stir-frying for 30 seconds, then…
- Add the prepared sauce to the wok. Season with ground white pepper.
Things That You Need to Know
- When cooking squid, it’s important to either cook it very quickly or for a longer period to achieve tenderness. Cooking squid for 2 to 3 minutes ensures it remains tender and avoids becoming rubbery—this is what I did in this recipe. Alternatively, cooking it for more than 30 minutes allows the squid to break down and become tender again. This method is often used in slow-cooked dishes.
- In this recipe, I cleaned the squid by ensuring there were no impurities in the suction cups, removing the cellophane-like membrane from the back of the squid, and peeling off the skin. If you want visual demonstration, please check out my YouTube video in this post.
What Does it Taste Like
In this Squid Stir-Fry recipe, you can expect a delightful blend of flavors. The squid will be tender and slightly sweet, coated with lightly thick sauce, while the oyster sauce adds a rich, savory depth with a touch of umami and saltiness. The vegetables bring a hint of crunch and a palate-cleansing taste. Together, these ingredients create a balanced stir-fry dish that’s perfect with a plate of steaming white rice!
Reheating Squid Stir-Fry
Reheating squid can be tricky because it tends to become rubbery if not done correctly. To avoid this, reheat the dish gently over low heat. Add a splash of water or broth to the pan to create steam, which helps keep the squid tender. Cover the pan with a lid to trap the steam and heat the dish evenly. Stir occasionally to ensure even heating. Avoid using the microwave, as it can make the squid tough. For best results, reheat only the portion you plan to eat immediately to maintain the dish’s quality.
Storage Guide
Though the oyster sauce in this recipe contains preservatives and can help extend the shelf life of a dish to some extent, it’s still best to consume this stir-fried squid within 2 days when stored in the refrigerator. This ensures the flavors and textures remain at their best. In the freezer, you can store this dish for up to 2 months. When reheating from the freezer, thaw it first and reheat gently.
Watch How to Cook Squid Stir-Fry in Oyster Sauce
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Squid Stir-Fry in Oyster Sauce
Ingredients
- 1 lb. squid cleaned and sliced
- 1 carrot sliced diagonally
- 1 red bell pepper sliced into squared
- 1 green bell pepper sliced into squares
- 2 stalks leeks sliced
- 1 onion sliced
- 3 cloves garlic minced
- 1 thumb ginger minced
- 1 ½ tablespoons cooking wine
- 3 tablespoons cooking oil
- Ground white pepper to taste
- 2 tablespoons baking soda
Sauce Ingredients
- 4 grams Maggi Magic Sarap
- 3 ½ tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- ½ teaspoon sesame oil
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
- Combine the squid and baking soda in a bowl. Mix well. Let it stay for 15 to 30 minutes. Rinse the squid and drain the water. Set aside.1 lb. squid, 2 tablespoons baking soda
- Combine the sauce ingredients in a bowl. Stir until well blended. Set aside.4 grams Maggi Magic Sarap, 3 ½ tablespoons oyster sauce, 2 tablespoons dark soy sauce, 1 teaspoon sugar, ½ teaspoon sesame oil, 2 teaspoons cornstarch, 2 tablespoons water
- Heat cooking oil in a wok. Sauté the carrot, onion, white part of the leek, garlic, ginger, and bell peppers for 1 minute.1 carrot, 1 red bell pepper, 2 stalks leeks, 1 onion, 3 cloves garlic, 1 thumb ginger, 3 tablespoons cooking oil, 1 green bell pepper
- Add the squid. Stir-fry for 1 ½ minutes.
- Pour the cooking wine. Toss.1 ½ tablespoons cooking wine
- Add the sauce. Stir and cook for 30 seconds.
- Season with ground white pepper.Ground white pepper to taste
- Transfer to a serving plate. Serve with rice.
- Share and enjoy!
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