Stir-Fried Squid with Chilli & Garlic

Ingredients

• 500g cleaned squid tubes (from your fishmonger or frozen and defrosted)
• For blanching: a pan of boiling water with 1 tbsp Shaoxing rice wine
• 3 tbsp vegetable oil
• 5 cloves garlic, finely sliced
• 3cm piece fresh ginger, finely sliced
• 2 red chillies, sliced
• 3 dried Chinese red chillies, snipped in half
• 1 green pepper, cut into strips
• 3 spring onions, cut into 3cm lengths
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1/2 tsp caster sugar
• 1/2 tsp ground white pepper
• 1 tsp toasted sesame oil

Method

1. Slit the squid tubes open and lay them flat, inside facing up. Score a fine diamond pattern with the tip of a sharp knife, without cutting through, then cut into pieces about 4cm by 3cm.

2. Drop the squid into the boiling water with Shaoxing wine for 10 to 15 seconds until it curls and turns opaque. Drain well and pat dry.

3. Heat the oil in a wok over the highest heat until smoking. Stir-fry the garlic, ginger and both chillies for 15 seconds.

4. Add the green pepper and stir-fry for 1 minute. Add the squid and stir-fry for 30 seconds.

5. Add the soy sauce, Shaoxing wine, sugar and white pepper and toss for 30 seconds more. Squid becomes tough if overcooked, so stop as soon as it is firm and opaque.

6. Add the spring onions and sesame oil, toss once and serve at once with steamed rice.