Low Sodium Stir-Fried Squid with Ginger and Scallions
Dive into a flavorful, heart-healthy dish with this recipe for Low Sodium Stir-Fried Squid with Ginger and Scallions. Perfectly tender squid rings are quick-cooked to retain their delicate texture, complemented by aromatic ginger, garlic, and crisp scallions for a vibrant medley of flavors and textures. A savory, low-sodium stir-fry sauce made with soy sauce, rice vinegar, and sesame oil ties everything together, while a hint of black pepper and optional chili flakes add subtle heat. Ready in just 25 minutes, this dish is an ideal choice for a light yet satisfying seafood stir-fry that pairs beautifully with steamed brown rice. Easy to prepare and packed with bold tastes, this balanced recipe is irresistible for seafood lovers looking to reduce sodium without sacrificing flavor.
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Recipe Information
Ingredients
- 450 grams Fresh squid, cleaned and cut into rings
- 30 grams Fresh ginger, thinly sliced into matchsticks
- 4 stalks Scallions, cut into 2-inch lengths
- 2 Garlic cloves, minced
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Neutral cooking oil (e.g., vegetable or canola oil)
- 0.25 teaspoon Freshly ground black pepper
- 0.25 teaspoon Red chili flakes (optional, for heat)
Instructions
In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, toasted sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of neutral cooking oil in a wok or large skillet over high heat. Once hot, add the squid rings and stir-fry for 1-2 minutes until they just turn opaque. Remove the squid from the pan and set aside.
Add the remaining 1 tablespoon of oil to the pan, followed by the ginger and garlic. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Add the scallions and stir-fry for 1 minute, or until they are lightly wilted but still crisp.
Return the cooked squid to the pan and pour in the prepared stir-fry sauce. Sprinkle with freshly ground black pepper and, if desired, chili flakes.
Toss everything together and cook for an additional 1-2 minutes, allowing the sauce to thicken slightly and coat the ingredients evenly.
Remove from heat and serve immediately with steamed brown rice or a side of your choice. Enjoy!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1048 mg | 350% | |
| Sodium | 1216 mg | 53% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 76.5 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1384 mg | 29% | |
*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.
