& Pepper Squid Recipe

Prepare the squid

Rinse 1 lb squid under cold water. Pat dry with paper towels. If using whole tubes, slice into 1/2-inch rings; keep tentacles whole or halved if large. Remove any cartilage and trim as needed.

Place the sliced squid in a bowl. Add 1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 minced garlic cloves, 1 tbs light soy sauce, 1 tbs rice wine (or dry sherry) and 1 tsp cornstarch. Toss to coat evenly. Let sit 10–15 minutes while you prepare the pan and other ingredients (this lightly seasons and tenderizes the squid).

Prepare aromatics and sauce

Measure and have ready: 2 tbsp neutral oil, 1 tbsp unsalted butter, 1 thinly sliced shallot, 1/2 cup red bell pepper strips, 1/2 cup green bell pepper strips, optional thin-sliced chili. Lightly crush 1 tbsp black peppercorns with the flat side of a knife or mortar and pestle. Mix 1 tbsp oyster sauce, 1 tsp light soy sauce, 3 tbsp stock or water, and 1/2 tsp sugar in a small bowl. Make a cornstarch slurry by stirring 1 tsp cornstarch into 1 tbsp water; set aside.

Heat a large skillet or wok over medium-high heat until very hot. Add 2 tbsp neutral oil and 1 tbsp butter. When the butter melts and is foaming but not browned, add the sliced shallot and stir-fry 30–45 seconds until fragrant.

Add the bell pepper strips and optional sliced chili. Stir-fry 1–2 minutes until peppers are bright and slightly tender but still crisp.

Push the vegetables to the side of the pan. Add the marinated squid in a single layer. Let it sear undisturbed 30–45 seconds, then toss or stir-fry for another 30–45 seconds. Squid cooks very quickly; total cook time in the hot pan should be about 1–1.5 minutes. Remove squid to a plate to avoid overcooking.

Pour the prepared oyster-soy-stock mixture into the pan. Add the crushed black peppercorns and 1 tsp freshly ground black pepper. Bring to a simmer and let it reduce for 20–30 seconds.

Stir in the cornstarch slurry (1 tbsp) and cook another 15–30 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning — add 1 tsp lime juice or rice vinegar to brighten, and more sugar or soy if needed.

Return the cooked squid and any accumulated juices to the pan. Toss quickly to coat, stirring 20–30 seconds just to rewarm the squid and glaze it with sauce. Finish by stirring in 1 tsp sesame oil and 1 tbsp chopped cilantro or parsley if using.

Transfer the squid and peppers to a serving plate. Sprinkle with thinly sliced scallions. Serve immediately with steamed rice or as part of a larger meal. Estimated serving temperature: hot. Leftovers: refrigerate in an airtight container up to 2 days (texture will firm).