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Course: Mains
Keyword: Asian, Seafood, Shellfish, Weeknight Dinner

Squid Vicious

ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings
This lightning-fast squid stir-fry comes together in 30 minutes for a tasty and protein-packed weeknight dinner.
Since it's meant for fast, high-heat cooking, a wok is the perfect squid-cooking vessel. The very best woks, which are also some of the cheapest, are made of high-carbon steel, which is an excellent heat conductor. But the real secret's the shape. The bowl configuration means that anything you have in it pools down in the bottom, close to the first, so you can cook large volumes of food, or small.
This recipe first appeared in Season 5 of Good Eats.
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  • 1 pound squid tentacles and tubes
  • 1 tablespoon soy sauce, or more to taste
  • 2 teaspoons cornstarch, divided
  • 1/2 cup water
  • 1 tablespoon miso (any type)
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons sesame oil
  • 1 small clove garlic, thinly sliced
  • 1/4 teaspoon finely minced fresh ginger
  • 2 medium dried arbol chiles
  • 1/3 cup diced sweet onion
  • 1/3 cup diced red bell pepper
  • 1/4 cup torn oyster mushrooms
  • Freshly ground white pepper, to taste
  • Cooked rice, for serving

Specialized Hardware

  • Wok (optional)
ACTIVE TIME: 25 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings

Procedure

  • On a clean cutting board, remove the tentacles from the bodies of the squid and reserve. Make sure the tubes are cleaned out and split them open lengthwise so they look like a flat triangle. Using a matte knife, lightly score the squid in a crosshatch pattern. Cut each tube into four pieces of roughly equal size.
  • In a medium bowl bowl, combine the soy sauce with 1 teaspoon of the cornstarch and toss the squid in it to coat. Marinate while preparing for the rest of the dish.
  • In a small bowl, combine the water, miso, and balsamic vinegar with the remaining teaspoon cornstarch.
  • In a hot pan or wok, add the sesame oil and swirl to coat the pan. Working quickly, add the garlic, ginger, and chiles. Allow them to fry for 10 to 15 seconds stirring constantlyThey can burn fast.. Add the squid and cook for 30 to 40 seconds. It will curl up naturally and brown. Add the onion, mushrooms, and bell pepper, and saute for another minute. Pour in the miso mixture and simmer until the sauce begins to thicken. Season with white pepper and additional soy sauce, if desired. Serve over rice.
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