{"id":315,"date":"2025-04-14T22:41:16","date_gmt":"2025-04-15T02:41:16","guid":{"rendered":"https:\/\/foodcookie.top\/?p=315"},"modified":"2025-11-12T08:57:52","modified_gmt":"2025-11-12T08:57:52","slug":"fragrant-freshness-quick-stir-fried-squid-with-chives","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=315","title":{"rendered":"Fragrant Freshness: Quick Stir-Fried Squid with Chives"},"content":{"rendered":"\n\n
\n\t

Stir-Fried Squid with Chives<\/h2>\n\t\t

\n\t\tThis vibrant dish pairs tender, curly squid with the bright, onion-like flavor of fresh chives in a quick, savory stir-fry. The squid is lightly seasoned and cooked just until tender, while the chives add a pop of color and a refreshing crunch. Ready in under 20 minutes, it’s a simple yet flavorful meal that highlights the natural sweetness of seafood and the aromatic punch of chives, perfect for a light lunch or a speedy weeknight dinner.\nEquipment\t<\/p>\n\t

\n\t\t
  • Wok or large frying pan<\/li>
  • Sharp knife<\/li>
  • Cutting board<\/li>
  • Spatula or wooden spoon<\/li>
  • Measuring cups and spoons<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • For the Squid<\/li>
    • 1 pound 450g fresh or frozen squid (bodies and tentacles), thawed if frozen<\/li>
    • 1 tablespoon Chinese cooking wine (or dry sherry)<\/li>
    • 1\/2 teaspoon white pepper<\/li>
    • 1\/2 teaspoon salt<\/li>
    • For the Stir-Fry<\/li>
    • 2 tablespoons vegetable oil<\/li>
    • 3 cloves garlic (minced)<\/li>
    • 1 teaspoon grated fresh ginger<\/li>
    • 8 ounces 225g fresh chives, cut into 2-inch segments (separate white and green parts if desired)<\/li>
    • 2 tablespoons light soy sauce<\/li>
    • 1 teaspoon oyster sauce<\/li>
    • 1\/2 teaspoon sugar<\/li>
    • 1\/4 teaspoon black pepper<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Prepare the Squid:<\/li>
      2. Clean the squid by removing the outer membrane (if present) and internal organs. Rinse thoroughly and pat dry.<\/li>
      3. For squid bodies: Score the inner side with diagonal crisscross cuts (about 1\/4-inch apart) to create a lattice pattern, then cut into 1.5-inch squares. Keep tentacles whole if small, or halve larger ones.<\/li>
      4. In a bowl, toss the squid with Chinese cooking wine, white pepper, and 1\/4 teaspoon salt. Let marinate for 10 minutes.<\/li>
      5. Cook the Squid:<\/li>
      6. Heat a wok over high heat. Add 1 tablespoon of vegetable oil. When the oil is hot, add the squid and stir-fry for 1-2 minutes until it curls and turns opaque. Remove the squid from the wok and set aside.<\/li>
      7. Stir-Fry the Chives and Aromatics:<\/li>
      8. Add the remaining 1 tablespoon of oil to the wok. Lower the heat to medium, then add minced garlic and grated ginger. Saut\u00e9 for 30 seconds until fragrant.<\/li>
      9. Add the white parts of the chives (if separated) and stir-fry for 1 minute. Then add the green parts and continue frying for another 30 seconds.<\/li>
      10. Combine and Season:<\/li>
      11. Return the squid to the wok. Add light soy sauce, oyster sauce, sugar, black pepper, and the remaining 1\/4 teaspoon salt. Toss everything together for 1-2 minutes until the sauce coats the squid and chives evenly.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        Squid Tip: Do not overcook the squid\u2014overheating will make it tough. Cook just until it curls and loses transparency.
        \nChive Substitute: If fresh chives are unavailable, use scallions (green onions) as a substitute, though the flavor will be milder.
        \nSpice It Up: Add 1-2 sliced red chilies with the garlic for a spicy kick, or a dash of chili oil before serving.
        \nServing Suggestion: Pair with steamed rice or noodles to soak up the savory sauce.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":929,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=315"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/315\/revisions"}],"predecessor-version":[{"id":985,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/315\/revisions\/985"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/929"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}