Three Cup Squid
A fragrant and savory Taiwanese-style squid stir-fry made with the classic “three cup” trio: soy sauce, rice wine, and sesame oil. Quick to make and packed with bold flavor.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 small squid (about 6 inches / 15 cm each), cleaned and cut into 2-inch segments
- 1 tablespoons light sesame oil
- 4 slices old ginger (about 1 inch, sliced thin)
- ½ small red chili, sliced (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (michiu or Shaoxing wine)
- 1 tablespoon sugar
- 1 small handful Thai basil leaves (about ½ loosely packed cup)
- 1 tablespoons black sesame oil
Instructions
- 1
Prepare the Squid: Rinse the squid thoroughly under cold water. Pull off the head and discard the clear quill inside. Slice the body into 2-inch rings. Blanch in boiling water for 20 seconds, then drain and set aside.
- 2
Blanch the Squid: Bring a pot of water to a boil. Add the cut squid and blanch for exactly 20 seconds. Immediately drain the squid using a slotted spoon or strainer and set aside. This step ensures the squid remains tender.
- 3
Cook the Aromatics: Heat the light sesame oil in a wok or large skillet over medium heat. Add the sliced ginger and chili (if using). Stir-fry for about 1 minute, or until the ginger becomes fragrant.
- 4
Stir-Fry the Squid: Add the blanched squid to the wok. Stir to combine it with the aromatics. Pour in the soy sauce, rice wine, and sugar. Stir well to ensure the squid is evenly coated with the flavorful sauce. Continue to cook for 2-3 minutes, allowing the sauce to slightly thicken and glaze the squid.
- 5
Add the Basil: Add the Thai basil leaves to the wok. Toss gently to combine and allow the basil to wilt slightly, about 15-20 seconds. If desired, drizzle the black sesame oil over the squid for an extra layer of nutty aroma.
- 6
Serve: Remove the wok from the heat.