Squid Stir Fry

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Squid might sound like a weekend project, but honestly? Stir-fried squid is one of the quickest weeknight meals I make. A hot wok, some garlic and chiles, and a handful of fresh herbs—that’s all it takes to turn squid into a bold, flavorful dish that punches way above its weight.

This version leans into Chinese flavors with sesame oil, ginger, and a splash of Shaoxing wine. But what I love most is how quickly everything comes together. If you’ve got rice steaming while you prep, you’ll have dinner on the table in less time than it takes to scroll through takeout menus.

Why I Love Stir-Fried Squid

There’s something about the texture of squid that just works when it’s cooked fast and hot. It stays tender and slightly springy (in a good way) if you don’t overdo it, and it soaks up flavor like a sponge.

I started making this dish on busy weeknights when I wanted something light but still satisfying. The first time I made it, I was honestly surprised at how quick and forgiving it was. No hours of marinating, no slow roasting—just a hot wok and a few bold ingredients.

If you’ve ever been intimidated by squid, this is the perfect place to start. It’s simple, fast, and totally doable—even if it’s your first time cooking calamari at home.

What Kind of Squid to Use (And How to Prep It)

Most of the squid sold in grocery stores here in the U.S. is “market squid”—small, tender, and usually sold pre-cleaned. If you see the word calamari, that’s just the Italian word for squid—they’re the same thing.

I usually buy frozen cleaned squid in 1-pound bags. It comes with the mantle (the tube part) and tentacles. Both are delicious and cook up the same way.

Prepping:

• For a simple stir fry, slice the mantle into rings and toss in the tentacles too.
• If you want to get fancy, you can crosshatch the mantle before cutting—it curls up beautifully when it hits the wok, kind of like in restaurant dishes. But honestly, rings are just fine for everyday cooking.

Skin-on or skin-off? Doesn’t matter. I kind of like the deep red-purple color that skin-on squid brings to the plate, but that’s totally personal preference.

Ingredients That Bring the Flavor

This dish is built on simple pantry staples and fresh aromatics. Here’s what I usually use:

• Squid: Rings and tentacles, about 1 pound.
• Garlic and ginger: Don’t skimp on these—they’re the foundation of the flavor.
• Fresh red chiles or dried chili flakes: For heat. Adjust based on your spice level.
• Sesame oil: Adds a nutty depth that ties everything together.
• Soy sauce and Shaoxing wine: These bring salt and umami. If you don’t have Shaoxing, dry sherry or sake will do. I’ve even used a splash of white wine in a pinch.
• Sichuan peppercorns (optional): I love using green Sichuan peppercorns—they give that tongue-tingling effect that plays so well with seafood. But regular black pepper works too if that’s what you’ve got.
• Fresh herbs (like cilantro or rau ram): Adds brightness at the end. I often use cilantro, but Thai basil or scallions work great too.

How I Cook Squid Stir Fry (Without Ruining It)

The trick to stir-fried squid is simple: don’t overcook it.

Squid loves high heat for a short time—think 1 to 2 minutes, max. Overcook it and it’ll get chewy. But just the right amount of heat? You get a tender, flavorful dish that’s full of texture.

My Step-by-Step:

1. Have your rice ready before you even start. This dish moves fast.
2. Preheat your wok or skillet until it’s smoking hot.
3. Stir fry the squid in batches: Don’t crowd the pan. I usually cook it in two quick batches, just 1–2 minutes until it’s opaque and lightly golden. Set it aside.
4. Stir fry your aromatics: Toss in garlic, ginger, chiles, and peppercorns (if using). Let them sizzle for 30 seconds.
5. Deglaze with wine: A splash of Shaoxing wine goes in next to lift all the good bits from the pan.
6. Return the squid: Add the squid back in, toss everything for 30 seconds, drizzle with soy sauce and sesame oil, then take it off the heat.
7. Finish with herbs and a squeeze of lime or a pinch of scallions, if you like.

Done. It all happens in under 10 minutes once the pan’s hot.

Tips That Have Helped Me Nail This Dish

• Dry the squid well: Pat it dry with a paper towel before cooking. That’s how you get a nice sear instead of a watery mess.
• Use your hottest burner: The high heat keeps the squid tender and helps the aromatics bloom.
• Cook in small batches: If you add too much squid at once, it’ll steam instead of stir fry.
• Add the squid back at the end: This prevents overcooking and lets it warm through without toughening up.

How to Serve It

This stir fry doesn’t need much alongside it. I usually serve it with:

• Steamed jasmine or sticky rice
• A side of sautéed greens like bok choy or Chinese broccoli
• Or make it part of a bigger meal with sweet and sour fish or salt and pepper shrimp

It’s light, spicy, and satisfying—exactly what I want from a quick seafood dinner.

A Quick Note on Leftovers

This is definitely one of those dishes that’s best eaten right after cooking. Leftover squid tends to firm up in the fridge and loses that tender bite. If you do save it, reheat gently in a hot skillet for no more than a minute or two.

This stir-fried squid has become a go-to when I want something fast, bold, and a little bit different. If you’ve never cooked squid at home, don’t let it scare you—it’s way easier than it looks, and once you get the hang of that quick, high-heat cooking, you’ll be hooked.

Let me know if you give it a try or if you’ve got your own favorite squid recipe—I’m always up for trying something new!

Try other Korean recipes:

• Doenjang Jjigae (Korean Soybean Paste Stew)
• Mayak Eggs (Korean Marinated Eggs)
• Korean Rice Cake