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Ingredients
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Calamari
Aromatics & Vegetables
XO Sauce Mixture
Finishing
Method
Calamari
- 1
Prepare squid
Rinse the squid under cold water. Separate tubes and tentacles. Remove cartilage and innards if not already cleaned. Pat completely dry with paper towels. Cut tubes into 1/2-inch rings and leave tentacles whole (or halve if large).
- 2
Season the cut squid with 1 tsp kosher salt and 1 tsp white pepper. Toss with 2 tbs cornstarch until pieces are lightly coated; tap off excess. This helps the squid remain tender and gives a slight sauce cling.
Aromatics & Vegetables
- 3
Peel and finely mince the garlic. Peel and julienne the ginger into thin matchsticks (or mince). Slice scallion whites thinly and reserve green tops for garnish. If using red chili, thinly slice on the bias.
XO Sauce Mixture
- 4
In a small bowl combine 3 tbs XO sauce, 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tbs Shaoxing wine, 3 tbs chicken stock (or water), 1 tsp sugar and 1 tsp sesame oil. Stir until sugar dissolves. Prepare 1 tbs cornstarch slurry (mix 1 tbs cornstarch with 2 tbs cold water) and set aside.
Cooking & Finishing
- 5
Heat a wok or large skillet over high heat until very hot. Add 2 tbs vegetable oil and swirl to coat.
- 6
Add the scallion whites, minced garlic and ginger to the hot oil. Stir-fry for 20–30 seconds until fragrant but not browned.
- 7
Add the cornstarch-coated squid in a single layer. Spread gently and let sear for 20–30 seconds, then stir-fry for another 30–40 seconds. Squid cooks quickly; you want it just opaque and firm but still tender (total cook time for squid should be about 1–1.5 minutes). If your wok is small, cook in two batches to avoid steaming.
- 8
Push the squid to one side of the wok. Pour the prepared XO sauce mixture into the empty side, bring to a quick simmer, then combine with the squid. Toss gently to coat.
- 9
Stir in the cornstarch slurry a little at a time while tossing, 10–15 seconds, until the sauce thickens slightly and coats the squid. Do not overcook after adding slurry.
- 10
Add sliced red chili if using, the scallion greens, freshly ground white pepper, and 1/2 tsp sesame oil. Give a final quick toss to combine and remove from heat.
- 11
Transfer to a serving plate and serve immediately with steamed rice or as part of a family-style meal.