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Colorful stir-fried squid dish with vegetables and carrot flowers on a white plate.

Stir-Fried Squid with Vegetables

This quick and flavorful stir-fried squid with vegetables recipe is perfect for a weeknight dinner. Tender squid is cooked with colorful bell peppers, carrots, and onions in a savory soy and oyster sauce blend. Ready in minutes and served with rice, it’s a healthy and delicious seafood dish for four.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Asian, Chinese, Thai Cuisine
Calories: 300
Ingredients Method

Ingredients
  

  • 500 g 1.1 lb cleaned squid, cut into rings or strips
  • 2 tablespoons vegetable oil
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 carrot thinly sliced
  • 1 small onion sliced
  • 2 garlic cloves minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil optional
  • Salt and black pepper to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
  • Cooked rice for serving

Method
 

  1. Prep squid: Clean and cut squid into rings or strips. Pat dry.
  2. Prep vegetables: Slice bell peppers, carrots, onion, and mince the garlic.
  3. Heat oil: Heat vegetable oil in a wok or large pan over high heat.
  4. Stir-fry squid: Add squid and stir-fry for 2–3 minutes until just cooked. Remove and set aside.
  5. Cook veggies: In the same pan, add garlic, onion, carrot, and bell peppers. Stir-fry for 3–4 minutes until slightly tender.
  6. Combine and season: Return squid to the pan. Add soy sauce, oyster sauce, sesame oil, salt, and pepper. Stir well.
  7. Thicken sauce (optional): Mix in cornstarch slurry and cook for 1 minute until the sauce thickens.
  8. Serve: Serve hot with steamed rice.