This popular fried dim sum dish gets a makeover as a quick stir-fry, but still retains the flavor base of salt, black pepper, and Sichuan pepper that has made these tasty morsels so popular at restaurants. If you’re hankering to re-create a dim sum experience at home, try pairing this dish with Fried Pork and Shrimp Wontons, Chinese Broccoli with Oyster Sauce, and Mango Pudding. You can also substitute shrimp for the squid and stir-fry it for 2 to 3 minutes in step 3.
- Yield: 4 Servings
- 1 pound squid, cleaned
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon Sichuan pepper
- 1 tablespoon peanut or vegetable oil
- Small handful of fresh cilantro
- Chili sauce for serving (optional)
- 1. With a sharp knife or kitchen shears, slice the body of the squid into rings about ½ inch thick. Trim the tentacles into 2- or 3-inch lengths.
- 2. In a small bowl, stir together the salt, black pepper, and Sichuan pepper.
- 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the squid and sear undisturbed for 30 seconds, then sprinkle in the salt-pepper mixture. Stir-fry for another minute, or until the edges begin to curl. (Squid cook very quickly, so don’t leave them in the pan too long or they will develop a rubbery texture.) Remove from the heat and garnish with the cilantro. Serve as is or with chili sauce.