Low Fat Stir-Fried Squid with Ginger and Scallions
Delight your taste buds with this healthier twist on a classic Asian favorite—Low Fat Stir-Fried Squid with Ginger and Scallions. Featuring tender rings of squid infused with the warm, aromatic flavors of fresh ginger and scallions, this quick and easy dish is a flavorful powerhouse that comes together in just 15 minutes of prep and 8 minutes of cooking. A light soy sauce and rice vinegar glaze, perfectly thickened with a touch of cornstarch, coats every bite for a guilt-free yet satisfying experience. Enhanced with the nutty aroma of toasted sesame oil and a gentle kick of ground white pepper, this recipe makes an ideal low-fat dinner option or a dazzling centerpiece for a well-rounded meal served with steamed rice. Perfect for seafood enthusiasts seeking a fresh and healthy stir-fry packed with bold flavors!
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Recipe Information
Ingredients
- 400 grams Fresh squid (cleaned and cut into rings)
- 30 grams Fresh ginger (peeled and julienned)
- 4 stalks Scallions (trimmed and cut into 2-inch pieces)
- 2 cloves Garlic (minced)
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Sesame oil (toasted)
- 1 teaspoon Vegetable oil (for stir-frying)
- 0.25 teaspoon Ground white pepper
Instructions
Prepare all the ingredients by cleaning the squid, peeling and julienning the ginger, cutting the scallions, and mincing the garlic.
In a small bowl, mix the low-sodium soy sauce, rice vinegar, cornstarch, and water. Stir until the cornstarch is dissolved and set aside.
Heat a large nonstick skillet or wok over medium-high heat. Add 1 teaspoon of vegetable oil and swirl to coat the pan.
Add the ginger and garlic to the hot pan and stir-fry for 30 seconds, or until fragrant but not browned.
Increase the heat to high and add the squid to the pan. Stir-fry for 2 to 3 minutes until the squid turns opaque and curls up. Remove the squid and set it aside on a plate.
In the same pan, add the scallions and stir-fry for 1 minute until slightly softened.
Return the squid to the pan and pour in the soy sauce mixture. Stir well until the sauce thickens and coats the squid and scallions evenly, about 1 minute.
Drizzle the toasted sesame oil over the dish and sprinkle with ground white pepper. Stir one last time to combine.
Remove from heat and serve immediately with steamed rice or as a standalone light meal.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 23.4 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.2 g | ||
| Protein | 79.6 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1428 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
