Garlic-Sautéed Squid
A staple dish at Taiwanese stir-fry restaurants, 'Garlic-Sautéed Squid' features tender, bouncy squid seared in lard until charred and fragrant. It is then topped with a savory, aromatics-packed stir-fry of garlic, scallions, and chili. This dish is aromatic, delicious, and makes for the perfect accompaniment to drinks or rice.
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🍳 Cooking Flow
Remove the cartilage, internal organs, and ink sac from the squid, then peel off the outer membrane. → Prepare chopped garlic, scallion whites, scallion greens, and seeded chili. → Heat the pan with lard and a pinch of salt to sear the squid until cooked and fragrant, then set aside on a plate. → Using the remaining oil in the pan, sauté the garlic and scallion whites over medium-low heat, then quickly stir-fry the scallion greens, chili, and seasonings. → Drizzle the hot, stir-fried aromatics over the seared squid and serve.
Cooking Steps
Brief Cooking Order
Remove the cartilage, internal organs, and ink sac from the squid, then peel off the outer membrane. → Prepare chopped garlic, scallion whites, scallion greens, and seeded chili. → Heat the pan with lard and a pinch of salt to sear the squid until cooked and fragrant, then set aside on a plate. → Using the remaining oil in the pan, sauté the garlic and scallion whites over medium-low heat, then quickly stir-fry the scallion greens, chili, and seasonings. → Drizzle the hot, stir-fried aromatics over the seared squid and serve.
Introduction
A staple dish at Taiwanese stir-fry restaurants, 'Garlic-Sautéed Squid' features tender, bouncy squid seared in lard until charred and fragrant. It is then topped with a savory, aromatics-packed stir-fry of garlic, scallions, and chili. This dish is aromatic, delicious, and makes for the perfect accompaniment to drinks or rice.
Step 1
Process the squid: Carefully remove the cartilage from the back, use scissors to cut open and clear out the internal organs and ink sac, and finally peel off the outer membrane.
Step 2
Prepare aromatics: Separate scallion whites and greens and chop into coarse pieces; crush and chop the garlic; deseed the chili to reduce heat and chop into fine pieces.
Step 3
Sear the squid: Heat the pan with 1 tablespoon of lard, add the prepared squid, and sprinkle with a little salt. During the process, keep flipping and shaking the pan to ensure even heat distribution. Once cooked, remove and plate.
Step 4
Stir-fry aromatics: Using the remaining oil in the pan (keep heat at medium-low), sauté the garlic and scallion whites until fragrant, then add the scallion greens, chili, salt & pepper seasoning, and white pepper powder, tossing quickly a few times.
Step 5
Assemble: While still hot, evenly drizzle the stir-fried aromatics over the plated squid to finish.
Ingredients List
Important Notes
Compared to regular squid, these尖卷 (small squid) are thinner and pointier, offering a firmer and bouncier texture. 🦑
Clearing the internal organs and removing the outer membrane ensures a better texture and a cleaner final presentation. 🧼
We highly recommend using lard to sear the squid for the best flavor and aroma. 🐖
Sprinkling a little salt while searing the squid helps release its natural fragrance. 🧂
When stir-frying the aromatics, use medium-low heat to prevent the garlic from burning and turning bitter. ⚠️
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