World Cuisine

  • 250 g (8 oz) cleaned squid
  • 1 tablespoon rapeseed or olive oil
  • 1 green chilli, deseeded and chopped
  • 2 teaspoons Szechuan peppercorns, crushed
  • 2 garlic cloves, crushed
  • 1 small onion, chopped
  • 250 g (8 oz) mangetout
  • 2 teaspoons shoyu or tamari sauce
  • 1 tablespoon Chinese rice wine or dry sherry

Cut the squid into slices and use a sharp knife to score with a criss-cross pattern. (This makes them curl up when they are cooked and the grooves help to trap the sauce.)

Heat the oil in a wok over a high heat until the oil starts to shimmer. Reduce the heat to medium, add the chilli, peppercorns, garlic and onion and stir-fry for 3–4 minutes.

Turn the heat to high, add the squid slices and stir-fry quickly for 1 minute, then remove using a slotted spoon and set aside.

Toss in the mangetout and stir-fry for 1 minute, then return the squid to the wok and stir to mix. Add the shoyu sauce and rice wine and stir-fry for a few seconds, then serve immediately.

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