Top 10 Irresistible Ways to Stir-Fry Squid Every Woman Should Know

Spicy Lemongrass Squid: An easy-to-make dish with simple and readily available spices like lemongrass, chili, and more. Each piece of squid is fragrant, soaked in lemongrass chili spices, and the golden color of curry powder enhances the allure of this dish. Imagine, after a tiring day of work, the whole family gathers to cook and enjoy a delicious meal together. This dish doesn't require complicated preparation, so you don't need to spend too much time to make a delicious and nutritious stir-fry for all family members.

Ingredients:

• Cleaned squid tubes: 500g
• Thinly sliced young lemongrass: 5 stalks
• Green onions: 3 stalks
• Spicy chili, minced garlic
• Salt, sugar, cooking oil, curry powder, seasoning powder

Instructions:

• Cut green onions into 2-3cm pieces. Crush spicy chilies.
• Cut the squid into pieces, marinate with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1 teaspoon of sugar, 3 crushed spicy chilies, 1/2 teaspoon of curry powder, and 1 teaspoon of minced garlic.
• Fry the sliced lemongrass until golden and fragrant with plenty of oil, then remove.
• Use the remaining oil from frying lemongrass, sauté the remaining minced garlic until fragrant, then stir the marinated squid until almost cooked, adding green onions and stirring well.
• Turn off the heat. Place the squid on a plate, sprinkle the fried lemongrass on top.

Unlike sauteed squid with satay, squid stir-fried with onions is a dish suitable for the hot and sultry weather like today. The squid is stir-fried to perfection, with a certain crispiness, accompanied by the crunchy and sweet flavor of onions and various fresh vegetables. Garnished with a few sprigs of green onions and cilantro, it enhances the color and flavor of the dish.

Ingredients:

• Fresh squid tubes: 400g (or other squid types as desired)
• Onions: 1 bulb
• Carrot: 1
• Ginger: 1 large piece
• Green onions: 3 stalks
• Oyster sauce: 1 tablespoon
• Garlic oil: 1/2 tablespoon
• Cooking oil: 1 tablespoon
• Fish sauce: 1/2 teaspoon
• Common spices: A pinch (Salt/seasoning powder/sugar/pepper)

Instructions:

• Clean the squid by cutting along the body, then pull out the squid. Next, remove the eyes and the beak inside the squid, then peel off the skin and wash the squid with diluted saltwater 2-3 times. After that, rinse again with clean water and drain. After draining, cut the squid into bite-sized pieces. Use a knife to create small lines on the squid to help them absorb the spices better and look more attractive.
• Peel and wash the carrot. Use a knife to create small lines vertically on the carrot, then cut it horizontally into flower-shaped slices for a visually appealing presentation. Peel and wash the onions, then cut them into thin slices.
• Marinate the prepped squid with 1 teaspoon of seasoning powder, 1/2 tablespoon of garlic oil, and let it sit for about 5 minutes for the squid to absorb the flavors. Make a spice sauce by putting 1 tablespoon of oyster sauce, 1/2 tablespoon of sugar, 1/2 teaspoon of fish sauce, and 1 teaspoon of seasoning powder in a bowl, then mix well for the spices to dissolve.
• Heat a pan, add 1 tablespoon of cooking oil. When the oil is hot, add carrots and onions, stir-fry for about 3 minutes over medium heat until they are slightly cooked. After 3 minutes, add the entire marinated squid to the pan, turn up the heat, and stir-fry for about 3 minutes until the squid firms up. Then reduce the heat to medium, add the spice sauce, stir well, and continue to stir-fry for another 5 minutes until the squid is cooked and releases its aroma. Finally, season to taste, add green onions and ginger, stir for another 1 - 2 minutes, then turn off the heat, sprinkle with a little pepper, and transfer to a plate for immediate enjoyment.

Spicy satay squid stir-fry is a unique dish that stands out thanks to the combination of various spices. The squid is stir-fried to perfection, crispy, spicy, and fragrant with the aroma of satay, enhancing the taste buds significantly. This dish is particularly suitable for the cold weather in winter. Just imagine, in the chilly atmosphere, enjoying a plate of spicy satay squid, accompanied by a little hot rice, what could be more wonderful?

Ingredients:

• 3 squids
• Garlic: 10g
• Lemongrass: 10g
• Fish sauce: 3 tablespoons
• Sugar: 1 tablespoon
• Seasoning powder: 1/2 tablespoon

Instructions:

• Clean the squid and use a knife to cut diagonal lines on the body for a beautiful appearance.
• Place a pan on the stove and dry-roast the squid. Chop garlic and lemongrass, then sauté them in cooking oil. Wait until the fragrance emerges, then add satay to the pan. Next, add the squid and stir-fry over high heat, evenly turning them.
• Continue to stir-fry until the squid firms up, then season with 3 tablespoons of fish sauce, one tablespoon of sugar, and half a tablespoon of seasoning powder. After that, reduce the heat and stir-fry for another 2 minutes, then turn off the heat.

Pineapple stir-fried squid is a dish that is quite simple and easy to make, with only two main ingredients, squid and pineapple, but it creates a very new and unique flavor. Pineapple not only adds an attractive color but also plays a role in enhancing the flavor of the squid stir-fry. This is a mouth-watering and rich dish with a harmonious blend of sweet, sour, and salty flavors, soaked in every slice of fresh and crispy squid.

Ingredients:

• Fresh squid: 600g
• Ripe pineapple: 1 piece
• Edible flowers, celery, mildly spicy chili, garlic, fresh ginger
• Seasonings, cooking oil, pepper

Instructions:

• Rub salt on the pineapple, wash it, and cut it into bite-sized pieces.
• Diagonally cut the mild spicy chili, removing the seeds. Clean and chop edible flowers and celery into 4cm pieces.
• Clean and cut the squid into bite-sized pieces. You can cut it round and make vertical incisions on one side as shown below so that when stir-fried, the squid will blossom like a flower, making it visually appealing.
• Crush a piece of fresh ginger and add it to a pot of boiling water. Quickly blanch the squid in the boiling ginger water to remove excess water and eliminate the fishy smell of the squid. Take the squid out, let it drain.
• Peel and finely chop garlic. Heat a pan with 1 tablespoon of cooking oil, add chopped garlic and sauté until fragrant.
• Add the blanched squid to the pan, stir-fry until the squid is cooked, and season with a bit of seasoning to make the squid flavorful. Stir-fry over high heat to quickly cook the squid, slightly turning golden and releasing a fragrant smell. Take the well-cooked and fragrant squid out on a plate, set aside.
• Using the same pan used to stir-fry the squid, add cooking oil and stir-fry the pre-cut pineapple until cooked.
• Add the squid back to stir-fry with the pineapple, season again with spices to suit the family's taste. Finally, add edible flowers, celery, and mildly spicy chili, stir-fry until cooked, sprinkle a little pepper for a fragrant smell, and turn off the heat.

Introducing another unique dish to the list of delicious squid stir-fry recipes for all the ladies out there, it's the sour mustard green squid stir-fry. This is a unique combination of fresh and tasty tube squid with tangy and salty sour mustard greens. Sour mustard greens are considered a sour and salty vegetable that effectively stimulates the taste buds. Therefore, having a plate of sour mustard green squid stir-fry in the family meal is not just about changing the dish but also creating a delicious feeling, stimulating more appetite. This is particularly useful for family members, especially children in their developmental stage.

Ingredients:

• Tube squid: 300g
• Mustard greens: 2 plants (about 200g)
• Tomato: 1 piece
• Coriander: 2 branches
• Cilantro: 1 branch
• Purple onion: 1 bulb
• Garlic: 2 cloves
• Spicy chili: 1 piece
• Cooking oil: 1.5 tablespoons
• Fish sauce: 1 teaspoon
• Common spices: A bit (Salt/seasoning/nutmeg/sugar/msg)

Instructions:

• For the tube squid, use a knife to cut along the body, then remove the squid bone. Next, remove the eyes and teeth in the squid's mustache, then peel the skin and wash the squid with saltwater 2-3 times, then rinse with clean water and drain.
• Boil a pot of water, bring to a boil. Place the pre-prepared squid into the pot for about 3 minutes to remove the fishy smell, then take it out, wash it again 2-3 times under strong running water, and drain. After the squid is drained, cut it diagonally across the squid into bite-sized pieces.
• Separate the mustard greens, remove some of the leaves, wash them with water to reduce the sourness, and then drain. After that, cut them diagonally into bite-sized pieces. Clean and chop the tomato into wedges. Clean cilantro and coriander, drain, and cut into small pieces. Peel and thinly slice purple onions, remove seeds from spicy chili, and slice thinly. Peel and finely chop garlic.
• Heat a pan, add 1 tablespoon of cooking oil. When the oil is hot, add the chopped garlic to sauté until fragrant. When the garlic is golden and fragrant, add the marinated squid to stir-fry evenly over high heat for about 5 minutes until the squid is cooked and fragrant, then transfer it to a plate.
• Heat the pan again, add 1/2 tablespoon of cooking oil. When the oil is hot, add the sliced purple onion to sauté until golden and fragrant. When the onions are golden and fragrant, add the sliced spicy chili, stir evenly. Next, add the prepared mustard greens to stir-fry evenly over high heat for about 3 minutes until tender and firm. Then, add the tomatoes and the previously stir-fried squid to the pan, mix and stir-fry for about 5 minutes until all the ingredients are cooked, then season with 1/2 teaspoon of msg, 1 teaspoon of seasoning, 1 teaspoon of sugar, and 1 teaspoon of fish sauce.
• Stir-fry for another 2 minutes, then season to taste. Add coriander, cilantro, and stir once more, then transfer the dish to a plate and invite the whole family to enjoy.

If you can't handle the spiciness but still want something slightly sour and sweet, then sweet and sour squid stir-fry is the best solution for you. Perhaps this squid dish is a basic and quite familiar stir-fry for most housewives. Though it may seem easy, not everyone knows how to stir-fry squid sweet and sour in the right way. So, ladies, refer to the recipe below to get a perfectly sweet and sour stir-fried squid.

Ingredients:

• Squid: 200g
• Carrot: 1 piece
• Onion: 1 piece
• Bell pepper: 2 pieces
• Celery: 20g
• Ginger: 20g
• White wine: 1/2 cup
• Spring onion: 10g
• Vinegar: 1/2 tablespoon
• Common spices: A bit (salt/seasoning/sugar/msg)

Instructions:

• For small and flat squid, cut into circles about 1.5 cm, for large squid, cut into bite-sized pieces.
• Fresh ginger, smashed, boiled with 1/2 cup of cold water, 1/2 cup of white wine. Pre-prepared squid into boiling ginger wine mixture, briefly blanch for about 1 minute to remove the fishy smell. Then, scoop the squid out, rinse with cold water to make it crispy and remove the smell of wine. Clean carrots, cut into thin slices. If you like, you can carve carrot flowers for decoration. Peel and cut onion into wedges. Peel and cut celery into halves. Remove the seeds from bell peppers, cut into square pieces about 3cm. Clean celery, remove old leaves, cut into 5cm lengths. Clean spring onion, cut into sections. Peel and finely chop ginger.
• In a cup, mix the following ingredients: 1 tablespoon of sugar + 1/2 teaspoon of msg + 1/3 tablespoon of powdered soup + 1/2 tablespoon of rice vinegar + 3 tablespoons of tomato sauce + 3 tablespoons of water. Stir well until all ingredients dissolve into a slightly thick mixture.
• Place the pan on the stove, heat 2 tablespoons of cooking oil, then add chopped garlic to sauté until fragrant. Pour squid into the pan and stir-fry until slightly firm. Next, add various vegetables, including onion, bell pepper, carrot, and 1/3 tablespoon of chopped ginger to the pan and stir-fry quickly for about 1 minute. Then, add the sauce and stir-fry until the squid is cooked. Add celery and spring onion, stir a few more times, and turn off the heat.

Have you explored all the dishes and still haven't found what you desire? Is your preference a dish that must have both sour and spicy flavors? Well, then the spicy and sour squid stir-fry below will meet your requirements. Spicy and sour squid stir-fry has both flavors combining to create a unique and distinctive taste that will make your family meal more perfect and provide all the necessary nutrients for everyday life.

Ingredients:

• 1 large squid
• 5 pieces of baby tomatoes
• 2 dried red chilies
• 1 long red chili
• 1 coffee spoon chili powder
• 1 tablespoon fish sauce
• 1 tablespoon chili paste
• ½ lemon
• 1-2 tablespoons vinegar

Instructions:

• Add a little vinegar to water to wash the squid and clean the squid's guts. Use a sharp knife to lightly cut a line at the head of the squid to create a ridge between the skin and the squid meat. Hold the meat tightly with one hand, firmly grasp the squid skin with the other hand, and pull it up. Pull each side in turn, and you can easily completely remove the squid skin. Then, evenly cut lines on the squid body to create a pattern.
• Cut the squid into bite-sized pieces. Boil water in a pot, when boiling, quickly blanch the squid and then quickly scoop it out.
• Prepare the spice mixture: Squeeze half a lemon into a bowl with 1 tablespoon of fish sauce, 1 tablespoon of chili paste, 1 coffee spoon of chili powder, and mix well. If your family prefers a saltier taste, you can add more fish sauce or chili paste.
• Heat a pan with a little cooking oil, add chopped dried chilies and small tomatoes, stir well with the spice mixture. Next, add the squid and quickly stir on high heat. When the spices are evenly absorbed and dry, turn off the heat.

With its glossy brown color and richly flavored sauce, this dish is extremely characteristic when it comes to dishes originating from Korea. The recipe for this stir-fried squid with vegetables is also simple and not too difficult. This dish tastes delicious when served with hot rice and is also suitable if you plan to include it in the menu for entertaining guests.

Ingredients:

• 400g fresh squid
• 2 zucchinis
• 1 onion
• 1 tomato
• 100g celery
• Garlic, ginger
• Seasonings: cooking oil, salt, sugar, broth powder, pepper,…

Instructions:

• Crush and finely chop the garlic. Peel and cut the ginger into thin slices. Separate the head of the squid from the body, clean the inside, remove the eyes and quill, and cut the squid into circles or scale-like shapes according to your preference. Reduce the fishy smell of the squid by boiling 2 bowls of water in a pot, add ginger slices and briefly blanch the squid through the boiling water to reduce the fishy smell, then scoop out the squid and drain.
• Marinate the squid with 1 teaspoon of broth powder, marinate for about 15 minutes to absorb the seasoning evenly.
• Cut the zucchinis vertically. Cut the tomato into wedges. Trim the celery, remove the old stalks, and cut into sections. Cut the onion into wedges and soak it in salted water to reduce its pungent taste.
• Heat a pan, add cooking oil, wait for the oil to heat up, then sauté the chopped garlic until fragrant. When the garlic turns slightly golden and has a fragrant smell, add the squid and quickly stir to make the squid firm. Then add the onion, celery, and zucchini, stir-fry for about 2 minutes, then turn off the heat, sprinkle some ground pepper to make the squid stir-fry with vegetables more aromatic.

Shiitake mushrooms are known as a highly nutritious food and are used to prepare dishes that contribute to health. Adding shiitake mushrooms to stir-fried squid is not only a way to enhance the dish but also contributes to improving health and nutritional value in daily meals.

Ingredients:

• 400g fresh squid
• 150g shiitake mushrooms (fresh or dried)
• 1 carrot
• 1 chili pepper
• 20g celery
• 2 tablespoons white wine
• 2 teaspoons vegetable oil
• 2 teaspoons oyster sauce

Instructions:

• Rinse the squid with 2 tablespoons of white wine and crushed ginger. Boil a pot of water and blanch the squid for about 30 seconds, then remove and place it in a bowl of cold water to keep the squid crispy.
• Peel and crush the garlic. Rinse the chili pepper with water and cut it into small pieces. Peel the carrot and cut it into thin slices. If the slices are too thick, the carrot will be tough because it won't cook quickly enough with the other ingredients. For shiitake mushrooms, clean off the soil and cut them in half for larger ones. Rinse the celery and cut it into pieces about 3 - 4 cm long.
• Heat a pan and add 1 tablespoon of cooking oil, then sauté the chopped garlic and small chili pepper until fragrant. Then add carrots and shiitake mushrooms and stir-fry evenly for about 3 - 5 minutes until the carrots and shiitake mushrooms are firm. Add the pre-prepared squid to the pan and continue to stir-fry evenly. Season with 1 teaspoon of broth powder, 2 teaspoons of sugar, 1/2 teaspoon of pepper, 2 teaspoons of fish sauce, 2 teaspoons of oyster sauce, and 2 teaspoons of vegetable oil. You can adjust the proportion of spices to suit your taste. Use chopsticks to mix everything so that it absorbs the spices. Stir for another 2 - 3 minutes until the celery is added, and it's done.

Squid stir-fried with garlic butter can be considered the easiest way to stir-fry squid, yet its flavor is extraordinary. Clean the squid, pan-fry chopped garlic until golden, then add the squid and stir-fry until cooked. Add butter, stir for a while, then turn off the heat. Stir-frying squid this way will result in a fragrant garlic butter aroma. When eaten, you'll experience the chewiness of the squid blending with the rich and creamy butter sauce. This dish is best enjoyed with plain rice.

Ingredients:

• 1 kg fresh tube squid
• 80g vegetable butter
• 2 eggs
• 200g crispy frying powder
• 100g tempura flour
• 50g cornstarch
• 30g chopped garlic
• A pinch of seasoning powder
• A pinch of MSG

Instructions:

• Clean the squid, cut into bite-sized pieces, then blanch for 1 - 2 minutes in boiling water. Marinate the blanched squid with 15g of chopped garlic, 2 teaspoons of seasoning powder, and 1 teaspoon of MSG. Let it soak for about 15 minutes.
• Mix a packet of crispy frying powder and cornstarch in a large bowl, then add one egg yolk, mix well. Put the marinated squid into the bowl of flour, roll it back and forth to evenly coat the squid with the flour mixture, then roll it in the tempura flour to complete the coating.
• Heat oil in a pan, then fry the squid until both sides are golden brown. Remove it and place it on a plate lined with oil-absorbing paper.
• Heat another pan, melt the vegetable butter, then add the remaining 15g of chopped garlic, sauté until fragrant. Next, add the fried tube squid, stir well, then turn off the heat to complete.