Three-Cup Squid
What You Will Need
Ingredients
- 600g squid, cleaned and cut into bite-sized pieces
- 50g ginger, sliced
- 30g red capsicum, cut into chunks
- ½ onion, cut into chunks
- 50g Lee Kum Kee Minced Garlic
- 15g fresh basil leaves
Sauce Mix
- 1 tbsp Lee Kum Kee Seasoned Soy Sauce For Seafood
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 2 tbsp rice wine
Made with
Lee Kum Kee products
How to make it
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Rinse the squid, score it with a crisscross pattern, blanch for about 30 seconds, then drain well and set aside.
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Heat oil in a pan over high heat, add sesame oil, ginger slices, and minced garlic to stir-fry until fragrant. Then add sectioned onions and red peppers to stir-fry.
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Add the squid, then stir-fry with the remaining seasonings until the sauce thickens. Finally, add basil and stir-fry evenly before serving.