Crispy and Delicious Sweet and Sour Stir-Fried Squid - An Eye-Catching Dish

Prepare the Squid

Separate the squid's head from the body, then remove the ink sac and the slippery membrane at the base of the head. Remove the squid's eyes, as they can turn black and unsightly when stir-fried, and discard the beak located in the center of the tentacles.

Next, remove the transparent cartilage along the squid's back, and if desired, peel off the outer skin. This skin will turn a pinkish-purple color when stir-fried.

To remove the fishy odor, rub the squid with coarse salt and ginger wine or white wine with a bit of freshly crushed ginger.

After rubbing, rinse the squid thoroughly and let it drain.

Cut the squid into bite-sized pieces. Detach the two side fins, flatten the squid body, and scrape off the inner membrane, then rinse again.

Score the squid body in a crisscross pattern, creating small diamond shapes. Then, cut the squid into bite-sized pieces. This scoring method, known as "sea cucumber cut," will create a lovely curled texture when stir-fried.

Reference: How to Beautifully Cut Squid for Stir-Frying

For the squid tentacles, simply cut them into 4-5 cm pieces, and split the squid's head into two. Cut the squid fins as desired.

Marinating the squid:

For 500g of squid, marinate with:

• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 1 teaspoon seasoning powder
• 1/2 teaspoon MSG
• 1/2 teaspoon ground pepper
• 1/2 teaspoon chili powder if you prefer a spicy kick
• 2 teaspoons cooking oil

Prepare the Other Ingredients

Mince the garlic and ginger. Add a little ginger to the squid marinade.

For the stir-fry ingredients like bell peppers and sweet peppers, clean them and cut into squares or strips as desired.

Cut the tomatoes into wedges, and if using cherry tomatoes, halve them or leave them whole if small enough.

Peel and core the pineapple, then slice into small triangular pieces.

Cut the onion into wedges or squares similar to the bell peppers.

Optionally, keep the cucumber skin on, wash it thoroughly in salted water, and cut into 1 cm thick slices.

Cut the celery into 2-3 cm pieces, and slice the chili pepper diagonally.

Make the Sweet and Sour Sauce

• 2 tablespoons oyster sauce
• 1 teaspoon seasoning powder
• 1 teaspoon sugar
• 1 teaspoon fish sauce
• 2 teaspoons vinegar
• 1 tablespoon ketchup

Mix these ingredients well to make the sauce.

Cook the Sweet and Sour Stir-Fried Squid

Sauté half of the minced garlic and ginger with 1 tablespoon of cooking oil until fragrant. When the garlic and ginger turn golden, add the squid and stir-fry.

Stir-fry the squid over high heat quickly until just cooked, then remove it from the pan and set aside. Later, when the vegetables are cooked, the squid can be added back in and tossed briefly to finish the dish.

Next, add about 2 tablespoons of cooking oil to the pan, sauté the remaining garlic and ginger until fragrant. Then add the tomatoes and pineapple, and stir-fry.

Once the tomatoes and pineapple are coated in oil, add the cucumber, bell peppers, sweet peppers, onions, and cherry tomatoes. Stir-fry over high heat to retain the vegetables' crispiness and vibrant color.

Pour in the sweet and sour sauce and toss everything together. Stir-fry for about 1 minute, then add the squid, celery, and chili pepper. Adjust the seasoning to taste if needed.

Sprinkle with a little ground pepper, stir well, and turn off the heat.

Sweet and sour stir-fried squid is aromatic and visually stunning. This dish is appealing in both flavor and appearance.

The squid is crispy and tender, not chewy, and the flavors are fresh, with a perfect balance of sweet and sour, making it a delightful dish without being overwhelming.