• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2 lb frozen squid
  • 2 tablespoons dried pepper pieces
  • 1 slice ginger, chopped
  • 1 garlic clove, chopped
  • 1 teaspoon Szechuan peppercorn
  • 4 stalks celery, shredded
  • 1 carrot, shredded
  • 3 stalks green onion
  • Cornstarch ( as needed)
  • Sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine or dry sherry
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sesame oil
  • 1 teaspoon salt
  • 4 cups oil for deep-frying and stir-frying


  1. Remove the membrane from the outside of the squid. Wash and dry the squid, cleaning thoroughly. Score the squid - cutting lengthwise and crosswise, and then cutting the skin
  2. into diamond-shaped pieces that are about 1 inch long.
  3. Mix the sauce ingredients.
  4. Roll the squid pieces in cornstarch. Heat the wok and add oil. When the oil is ready, carefully add the squid and deep-fry for about 1 minute, until the squid curls up. Remove and set aside. Drain the oil from the wok (you can reuse the oil).
  5. Add about 3 tablespoons of oil to the wok, dribbling it down the sides. Add the pepper pieces, and then the garlic, ginger, and Szechuan peppercorn. Add the celery and carrot and stir-fry for a few seconds. Add the deep-fried squid and the green onions. Add the sauce, mix together well and serve hot with steamed rice.

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