Nut-Free Stir-Fried Squid with Ginger and Scallions
Elevate your seafood repertoire with this vibrant Nut-Free Stir-Fried Squid with Ginger and Scallions recipe, a quick and flavorful dish that combines tender rings of squid with the zesty warmth of ginger and aromatic scallions. Perfectly balanced by light soy sauce, oyster sauce, and a dash of nut-free sesame oil, this stir-fry is both allergen-friendly and packed with umami goodness. Ready in just 25 minutes, the recipe ensures the squid stays tender and juicy by flash cooking, while a cornstarch slurry subtly thickens the sauce for a glossy finish. Serve this dish over steaming jasmine rice for a satisfying meal with a touch of elegance. Ideal for busy weeknight dinners or impressing guests with minimal effort, this recipe is a must-try for seafood lovers!
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Recipe Information
Ingredients
- 500 grams fresh squid (cleaned and sliced into rings)
- 30 grams fresh ginger (thinly sliced into matchsticks)
- 4 stalks scallions (cut into 2-inch segments)
- 3 cloves garlic (minced)
- 3 tablespoons light soy sauce (nut-free)
- 1 tablespoon oyster sauce
- 0.25 teaspoons white pepper
- 1 teaspoon sesame oil (nut-free)
- 2 tablespoons vegetable oil (for stir-frying)
- 2 teaspoons cornstarch
- 2 tablespoons water
Instructions
1. Prepare the squid by cleaning it thoroughly and slicing it into rings. Pat dry with a paper towel.
2. In a small bowl, mix the cornstarch and water to create a slurry. Set aside.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil.
4. Once the oil is hot, add the sliced ginger and garlic. Stir-fry for 1-2 minutes until aromatic.
5. Add the squid rings to the wok and stir-fry quickly for about 2 minutes or until they start to turn opaque.
6. Remove the squid from the wok and set aside to avoid overcooking.
7. Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the scallions and stir-fry for 1 minute.
8. Return the squid to the wok, then add the soy sauce, oyster sauce, sesame oil, and white pepper. Stir everything together gently to coat.
9. Pour in the cornstarch slurry and stir for another minute until the sauce thickens slightly.
10. Serve immediately as a main course or alongside steamed rice for a complete meal.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.7 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1589 mg | 34% | |
*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.
