Prepare all ingredients beforehand as this is one quick dish to cook. (Make sure you don’t overcook the squid or it will turn rubbery.)Serves 4 Prep and Cooking Time 20 minutes
1 kilo squid, cleaned1 tablespoon oil2 tablespoons minced garlic1 teaspoon minced ginger1/3 cup each red, green and yellow bell peppers, sliced into thin strips1 tablespoon hot bean paste2 tablespoons soy sauce1 tablespoon rice wine2 teaspoons sesame oil1 teaspoon salt1/4 cup chopped green onion
1 Score each piece of squid to make a criss-cross pattern, then cut each squid into 2x2-inch squares.2 Bring water (enough to cover squid) to a boil in a saucepan and drop in squid pieces. Stir, wait for the water to boil again then quickly strain out squid from saucepan. Set aside.3 Mix hot bean paste, soy sauce, rice wine, sesame oil and salt together in a bowl.4 Heat a wok. When hot, add oil and sauté garlic and ginger. Put in bell pepper strips then toss in squid. Pour in pre-mixed seasonings and simmer until sauce boils. Remove from pan and garnish with coriander leaves.(For a step-by-step guide on How to Stir-fry, CLICK HERE)
Photography by Ocs Alvarez
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