Cutter Squid With Chinese Hollow Vegetable Recipe

Prepare cuttlefish

Rinse the cuttlefish under cold water and pat dry. Remove cartilage and cut tentacles if still attached. Slice the body tube open and press flat; score the inner surface in a shallow crosshatch pattern (this helps tenderize and curl). Cut into 1/2–3/4 inch wide strips or bite-size pieces.

Make the marinade: in a bowl combine 1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp vegetable oil, 1 tsp salt and a pinch (about 1/8 tsp) white pepper. Stir to dissolve cornstarch.

Add the cuttlefish pieces to the marinade and toss to coat evenly. Marinate at room temperature for 10–15 minutes (no longer than 30 minutes to keep texture tender).

Mix the sauce: in a small bowl combine 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tsp sesame oil, 2 tbsp chicken or vegetable stock, and 1 tsp sugar. Stir until sugar dissolves.

Prepare cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water; set aside.

Prep aromatics: peel and thinly slice 4 garlic cloves, julienne 1 tsp ginger, slice 1 red chili if using, rinse and chop fermented black beans if using, and cut 2 scallions into 1-inch pieces.

Heat a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

Add the marinated cuttlefish in a single layer. Stir-fry quickly for 40–60 seconds until the edges just start to curl and the flesh becomes opaque. Do not overcook — cuttlefish will become rubbery if left in the heat too long. Remove the cuttlefish to a plate and keep warm.

Return the wok to high heat and add the remaining 1 tbsp oil. Add sliced garlic, ginger and fermented black beans (if using). Stir-fry for 15–20 seconds until fragrant but not browned.

Add the Chinese hollow vegetable (water spinach) in batches. Stir the stems first for 20–30 seconds, then add leaves. Toss constantly to wilt evenly — about 1–2 minutes depending on volume.

Pour the prepared sauce over the vegetables and toss to combine. Add the sliced chili and scallions. If mixture seems dry, add up to 1–2 tbsp additional stock or water.

Return the cooked cuttlefish to the wok and stir to combine with vegetables. Give the cornstarch slurry a quick stir and pour it in while tossing to thicken the sauce lightly. Cook for 20–30 seconds more until sauce is glossy and coats ingredients.

Taste and adjust seasoning — add a pinch of salt or a few drops of light soy if needed. Drizzle 1 tsp sesame oil, give a final toss, and remove from heat immediately.

Transfer to a serving plate and serve hot with steamed rice.