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Squid and bok choy stir fry is a simple Chinese homestyle dish that is healthy and satisfying. The squid is cooked until just tender, then stir fried with crisp bok choy in a savory and slightly sweet sauce.

Squid and Bok Choy Stir Fry

4.84 from 6 votes
Squid and bok choy stir fry is a simple Chinese homestyle dish that is healthy and satisfying. The squid is cooked until just tender, then stir fried with crisp bok choy in a savory and slightly sweet sauce.
To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Chinese
Keyword: homestyle
Servings: 2 to 4 servings
Author: Maggie Zhu

Ingredients

Marinating

  • 1 lb (450 g) squid (about 1 medium sized) , sliced
  • 1 tablespoon Shaoxing wine
  • 1/4 teaspoon salt

Sauce

  • 2 tablespoons Shaoxing wine
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon cornstarch

Stir Fry

  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 dried chili pepper
  • 2 cloves garlic
  • 1 teaspoon minced ginger
  • 8 oz (225 g, about 6 heads) baby bok choy , cut to large bite-size pieces

Instructions

  • If using a whole squid, clean and squid according to the instructions in the blog post above. Slice the tube into rings and cut the tentacles to bite-size pieces.
  • Combine all the marinating ingredients in a medium sized bowl and mix well. Marinate the squid for 15 minutes while preparing other ingredients.
  • In a small bowl, mix the sauce ingredients together and set aside.
  • Bring a medium pot of water to a boil. Add squid, immediately stir with a spatula, and boil for 30 to 40 seconds, until the surface turns white but the squid is not cooked through. Drain thoroughly, pat dry with paper towels, and set aside.
  • Heat oil in a large skillet over medium-high heat until hot. Add the dried chili pepper, ginger and garlic. Stir and cook until fragrant, 30 seconds or so.
  • Add the baby bok choy. Stir and cook until softened, 2 to 3 minutes.
  • Pour in the sauce. Cook and stir to coat everything well and the sauce will thicken immediately. Add back the cooked squid. Keep stirring everything together until the squid is just cooked through and coated evenly with the sauce, 30 seconds or so. Immediately transfer everything to a large serving plate to prevent overcooking. Serve hot as a main dish with steamed rice.

Nutrition

Serving: 1serving, Calories: 388kcal, Carbohydrates: 21.1g, Protein: 54.3g, Fat: 8.2g, Saturated Fat: 1.8g, Cholesterol: 792mg, Sodium: 708mg, Potassium: 1004mg, Fiber: 0.7g, Sugar: 7.5g, Calcium: 173mg, Iron: 3mg