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Squid with Vegetables


2 Tbsp. Oil

1/2 lb. Squid, cleaned and cut into small pieces

1 small onion, sliced

1/4 cup Bamboo Shoots, sliced

1/4 cup Water Chestnuts, sliced

1/4 lb. Fresh Pea Pods

1/2 cup Zucchini, sliced

1 Tbsp. Black Bean Sauce

2 Tbsp. Soup Stock

1 to 2 Tbsp. Rice Wine

Salt to taste


Clean the squid and cut it into 1 inch pieces. Allow squid to drain or dry with paper towels. Heat oil in the wok until very hot. Add squid and stir fry until it turns white. Remove from wok and set aside. Clean wok and add 1 Tbsp. oil. Add vegetables and stir fry for 1/2 minutes. Add black bean sauce, rice wine, salt, and soup stock. Return squid to wok and continue cooking until most of the sauce has evaporated or thicken with cornstarch. Serve with rice. 

Serves 2