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