• Prep Time 10 minutes
  • Cook Time 10 minutes
  • Serving For 2 people
  • Difficulty Normal

Recipe Description

Chew on this: Squid and Roast Pork Vegetable Stir-fry recipes that sing out loud.

This recipe was first published in Amy Beh’s column, Cook’s Nook. 

Recipe Ingredient

  • 200g squid
  • 100g lotus roots, sliced
  • 50g carrot, cut into desired shapes
  • 25g green capsicum, cubed
  • 25g red capsicum, cubed
  • 200g roast pork (siu yoke), cut into bite-sized pieces
  • 1 red chilli, sliced into rings
  • 1 green chilli, sliced into rings
  • 1clove garlic, chopped
  • 5thin slices ginger
  • 1/2tsp oil
  • 1/2tsp sesame oil
  • 1stalk spring onion, cut into lengths
  • Seasoning
  • 1tsp oyster sauce
  • 1tsp light soy sauce
  • 1/8tsp thick soy sauce
  • 1/2tsp sugar
  • 1tbsp Chinese rice wine


  1. Clean and peel the squid. Separate the tentacles and hood. Slit the hood to open it up flat.
  2. With the tip of a knife, cut diagonal lines on the inside of the squid. Then make diagonal lines in the other direction to form a crisscross pattern on the squid.
  3. Bring a pot of water to boil. Blanch the squid, then the lotus root slices and carrot in boiling water briefly. Remove and drain well.
  4. Heat the oil and sesame oil in a preheated wok over medium heat. Add garlic and ginger, and stirfry until fragrant.
  5. Add roast pork and fry briskly over high heat. Sprinkle in a little water during the frying.
  6. Add in the squid, chillies, the rest of the ingredients and seasoning. Stirfry briskly until well combined. Toss in the spring onion just before dishing out.
  7. Serve immediately.

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