Squid and Vegetable Stir-Fry with Garlic Chili

Name: Squid and Vegetable Stir-Fry with Garlic Chili
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1½ lb (680 g) squid (cleaned bodies and tentacles), cut bodies into ¼-inch rings, tentacles halved if large; 1 large (250 g) red bell pepper, deseeded and cut into 1-inch (2.5 cm) pieces; 1 large (250 g) yellow bell pepper, deseeded and cut into 1-inch (2.5 cm) pieces; 8 oz (225 g) snap peas, left whole or halved lengthwise if very large; 5 clove (25 g) garlic, minced; 1 medium (40 g) red chili pepper (fresh), deseeded and finely minced (adjust to taste for heat); 3 tablespoon (45 ml) soy sauce; 1 tablespoon (15 ml) rice vinegar; 1 tablespoon (15 ml) sesame oil; ½ teaspoon (2½ g) honey; 2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut); 1 tablespoon (10 g) fresh ginger, minced (optional); 2 stalks (30 g) scallions (green onions), sliced into ½-inch (1.25 cm) pieces, white and green separated (optional); 1 tablespoon (10 g) sesame seeds, toasted (optional)

From the MyKitchenBank Kitchen

A vibrant, quick stir-fry combining tender squid with crisp vegetables in a savory-spicy garlic chili sauce. The squid cooks in seconds over high heat, while fresh peppers and aromatics stay bright and crunchy. Serve over steamed rice.

Prep: 15 min
Cook: 8 min
Total: 23 min
Makes: 4 servings

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Ingredients

4 servings

1½ lb (680 g) squid (cleaned bodies and tentacles), cut bodies into ¼-inch rings, tentacles halved if large
1 large (250 g) red bell pepper, deseeded and cut into 1-inch (2.5 cm) pieces
1 large (250 g) yellow bell pepper, deseeded and cut into 1-inch (2.5 cm) pieces
8 oz (225 g) snap peas, left whole or halved lengthwise if very large
5 clove (25 g) garlic, minced
1 medium (40 g) red chili pepper (fresh), deseeded and finely minced (adjust to taste for heat)
3 tablespoon (45 ml) soy sauce
1 tablespoon (15 ml) rice vinegar
1 tablespoon (15 ml) sesame oil
½ teaspoon (2.5 g) honey
2 tablespoon (30 ml) neutral oil (vegetable, canola, or peanut)
1 tablespoon (10 g) fresh ginger, minced (optional)
2 stalks (30 g) scallions (green onions), sliced into ½-inch (1.25 cm) pieces, white and green separated (optional)
1 tablespoon (10 g) sesame seeds, toasted (optional)

Equipment (5)

Wok or 12-inch (30 cm) skillet
Small bowl
Cutting board
Sharp knife
Wooden spoon or spatula

Steps

Before you start

Have all ingredients prepped and within reach—stir-fries cook fast
Pat squid dry with paper towels to promote browning and prevent splattering
Preheat a wok or large skillet over high heat for 1 minute
Measure and combine the sauce ingredients in a small bowl before cooking

1
Combine the sauce
- In a small bowl, whisk together the soy sauce (45 ml), rice vinegar (15 ml), sesame oil (15 ml), honey (2.5 g), and a pinch of salt.
- Set aside.
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Ready when: Sauce is smooth and honey is fully dissolved
Tip: Mix the sauce ahead so you're not juggling liquids once cooking starts
2
Heat the wok
- Set a wok or 12-inch (30 cm) skillet over high heat and let it sit for 1 minute until very hot.
- You should see wisps of smoke rising from the bottom.
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Ready when: Wok bottom shows wisps of smoke and appears glossy
Tip: A properly heated wok prevents squid from stewing—it will sear quickly instead
3
Sear the squid
- Add 1 tablespoon (15 ml) of the oil to the hot wok and swirl to coat.
- Immediately add the squid in a single layer and let it sit undisturbed for 45 seconds.
- Stir and cook for another 45 seconds—1 minute until the rings are opaque and lightly golden with just a hint of char.
- Transfer to a plate.
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Ready when: Squid rings are opaque white, firm, and have light browning at the edges
Tip: Overcooking squid by even 30 seconds makes it rubbery—err on the side of underdone
4
Cook aromatics and peppers
- Add the remaining 1 tablespoon (15 ml) of oil to the wok.
- Add the minced garlic (25 g), fresh chili (40 g), and ginger (if using, 10 g) and stir constantly for about 20 seconds until fragrant but not browned.
- Add the red bell pepper (250 g) and yellow bell pepper (250 g) pieces and toss over high heat for 2–3 minutes until they begin to soften but still have a little crunch.
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Ready when: Peppers show slight color at edges and smell deeply fragrant
Tip: Keep aromatics moving quickly or they'll burn; you want fragrance, not browning
5
Add remaining vegetables
- Toss in the snap peas (225 g) and stir everything for 1–2 minutes until the peas turn bright green and have a slight bite when you taste one.
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Ready when: Snap peas are bright green with slight resistance when bitten
Tip: Snap peas cook fast—don't walk away or they'll become mushy
6
Return squid and sauce
- Pour the reserved sauce into the wok and return the cooked squid along with any accumulated liquid.
- Toss everything over high heat for 30–45 seconds, stirring constantly until the sauce coats all the ingredients and warms through.
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Ready when: Sauce is glossy and clinging to squid and vegetables; all ingredients are hot
Tip: Work fast here—the squid only needs to warm, not cook further
7
Garnish and serve
- Transfer the stir-fry to a serving platter or individual bowls.
- Top with sliced scallions (if using, 30 g), white parts first, then green parts, and toasted sesame seeds (if using, 10 g).
- Serve immediately over steamed rice.
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Ready when: Dish is plated and garnished
Tip: Add scallions just before serving so they stay fresh and don't wilt in residual heat

Good to know

Tips

Squid is best served at the moment it finishes cooking—even a few minutes of sitting can make it toughen
Pat the squid completely dry with paper towels before cooking; any moisture will create steam and prevent proper browning
If you're new to cooking squid, start with a small piece to gauge the proper doneness by feel
For extra depth, add a squeeze of lime juice just before serving

Make ahead

You can prep all vegetables and squid up to 4 hours ahead; store them covered separately in the refrigerator. Mix the sauce up to 1 day ahead. The stir-fry itself should be cooked right before serving for best texture and flavor.

Storage & reheating

This dish is best eaten immediately. Leftovers can be refrigerated in an airtight container for up to 2 days, though the squid will be slightly firmer upon reheating. Reheat gently in a wok or skillet over medium-high heat for 1–2 minutes, stirring often.

Substitutions

snap peas → broccoli florets or bok choy, cut into bite-sized pieces. Broccoli takes 1 minute longer; bok choy cooks in the same time
red chili pepper (fresh) → ¼ teaspoon (0.5 g) red pepper flakes or chili oil to taste. Use less if you prefer less heat; add it to the sauce instead of raw
sesame oil → peanut oil (use the same amount, though flavor will be more neutral). Peanut oil lacks sesame's nutty note but works fine in the sauce
soy sauce → tamari or coconut aminos (use the same amount). Tamari is soy-free and slightly less salty; tamari may require a pinch more salt