Soy-Free Stir-Fried Squid with Ginger and Scallions
Elevate your stir-fry game with this vibrant and flavorful Soy-Free Stir-Fried Squid with Ginger and Scallions. Perfectly tender squid is paired with aromatic fresh ginger, garlic, and scallions for an umami-packed dish that’s naturally soy-free, thanks to the use of coconut aminos and fish sauce. The quick stir-fry technique ensures a tender texture while locking in the fragrant flavors of sesame oil and optional red chili for a subtle heat. Ready in just 30 minutes, this recipe is ideal for weeknight dinners or as a centerpiece for an Asian-inspired feast. Serve it with steamed rice to soak up the savory sauce, and enjoy a restaurant-quality seafood dish in the comfort of your home!
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Recipe Information
Ingredients
- 500 grams Fresh squid
- 30 grams Fresh ginger
- 5 stalks Scallions (green onions)
- 3 units Garlic cloves
- 3 tablespoons Coconut aminos
- 2 teaspoons Fish sauce
- 2 teaspoons Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., avocado or grapeseed oil)
- 1 teaspoon Salt
- 0.5 teaspoons Ground white pepper
- 1 unit Red chili (optional)
Instructions
Prepare the squid by cleaning and slicing it into 1/2-inch rings. If using tentacles, ensure they are cleaned thoroughly. Pat dry with paper towels and set aside.
Peel and julienne the ginger into thin matchsticks. Thinly slice the garlic. Cut the scallions into 2-inch lengths, keeping the white and green parts separate. Slice the red chili if using.
In a small bowl, whisk together coconut aminos, fish sauce, sesame oil, and white pepper to create the stir-fry sauce. Set aside.
Heat a wok or large skillet over medium-high heat. Add the neutral cooking oil and swirl to coat the pan.
Add the ginger and garlic to the hot oil. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
Increase the heat to high and add the squid to the wok. Stir-fry for 2-3 minutes until the squid turns opaque and curls up.
Add the white parts of the scallions and optional red chili. Stir-fry for another 1 minute.
Pour the stir-fry sauce over the squid and toss quickly to coat evenly. Cook for an additional 1-2 minutes until the sauce slightly reduces.
Add the green parts of the scallions and give the stir-fry one final toss. Adjust seasoning with salt to taste.
Remove the wok from heat and transfer the squid stir-fry to a serving plate. Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
1055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 11.5 g | ||
| Protein | 81.3 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1601 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.
