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, cleaned
1 tablespoon oil
2 tablespoons minced garlic
1 teaspoon minced ginger
1/3 cup each red, green and
yellow bell peppers, sliced into thin strips
1 tablespoon hot bean paste
2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons sesame oil
1 teaspoon salt
1/4 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
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!