Photograph of the finished Bao chao youyu (spicy squid stir-fry)

China · Mực xào cay

Bao chao youyu (spicy squid stir-fry)

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Squid tubes Squid tubes 1.6 lb
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 1.7 oz
  • Photograph of Oyster sauce Oyster sauce 2 ⅔ tbsp
  • Photograph of Ground cumin Ground cumin 0.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Tapioca starch Tapioca starch 0.7 oz
  • Photograph of Oil Oil ⅓ cup
  • Photograph of Shaoxing Wine Shaoxing Wine 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Clean the squid, score the inside surface to create a checkered pattern, then slice into bite-sized pieces.
  2. 2 Blanch the squid in boiling water for exactly 10 seconds until it curls up, then remove and drain thoroughly.
  3. 3 To make the sauce: mix oyster sauce, Shaoxing wine, cornstarch, and 2 tablespoons of water, then stir until dissolved.
  4. 4 Sauté garlic and ginger with soybean paste for 1 minute, then add onion and bell pepper and stir-fry over high heat for 2 minutes.
  5. 5 Add the squid, pour in the sauce, sprinkle with cumin powder, stir quickly for 1 minute, then sprinkle with green onions and turn off the heat.
Start cooking