Hot and Sour Squid is a vibrant dish from Fujian, China, showcasing the region’s love for bold, tangy flavors and fresh seafood. This stir-fry combines tender squid with a zesty blend of vinegar, chili, and aromatic spices, creating a perfect balance of heat and sourness. A staple in Fujian’s coastal cuisine, it’s quick to prepare and bursts with umami, making it an ideal dish for seafood lovers craving a punchy, flavorful meal. Follow this step-by-step recipe to bring Fujian’s culinary flair to your kitchen.
IngredientsFor the Squid
- 1 lb (450g) fresh squid (cleaned, tubes and tentacles)
- 1 tsp baking soda (optional, for tenderizing)
- 1 tbsp rice wine (preferably Shaoxing)
- 1/2 tsp salt
For the Hot and Sour Sauce
- 2 tbsp Chinkiang black vinegar (or rice vinegar)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- 1 tbsp chili oil (adjust to taste)
- 1/2 tsp chili flakes (or 1 fresh red chili, sliced)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For the Stir-Fry
- 2 tbsp vegetable oil
- 1 medium red bell pepper, thinly sliced
- 1 medium green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece ginger, julienned
- 2 green onions, chopped (white and green parts separated)
- 1/4 cup bamboo shoots, julienned (optional)
- 1 tbsp fermented black beans, rinsed and chopped (optional, for umami)
For Garnish
- Fresh cilantro, chopped
- Extra chili flakes (optional)
Equipment Needed
- Sharp knife and cutting board
- Large bowl (for soaking squid)
- Wok or large skillet
- Slotted spoon
- Small bowl (for sauce)
- Measuring spoons and cups
Step-by-Step Instructions
Step 1: Prepare the Squid
Start with fresh or thawed squid for the best texture. If not pre-cleaned, remove the head, cartilage, and innards, then peel off the skin. Rinse thoroughly under cold water. Score the squid tubes with a crosshatch pattern (shallow diagonal cuts) to enhance tenderness and allow the sauce to cling. Cut the tubes into bite-sized pieces (about 2-inch squares) and separate the tentacles.In a bowl, toss the squid with 1 tsp baking soda (if using) and let sit for 10 minutes to tenderize. Rinse thoroughly to remove the baking soda, then marinate with rice wine and salt for 10 minutes. This step enhances flavor and keeps the squid plump.
Step 2: Make the Hot and Sour Sauce
In a small bowl, combine the Chinkiang black vinegar, soy sauce, sugar, sesame oil, chili oil, and chili flakes. Stir until the sugar dissolves. Set aside the cornstarch slurry (cornstarch mixed with water) separately to thicken the sauce later. This blend delivers the signature tangy-spicy kick of Fujian’s hot and sour profile.
Step 3: Prepare the Vegetables
Slice the red and green bell peppers, onion, and bamboo shoots (if using) into thin strips for quick cooking and a pleasing texture. Mince the garlic, julienne the ginger, and chop the green onions, keeping the white and green parts separate. If using fermented black beans, rinse them to reduce saltiness and chop finely. These aromatics and vegetables add crunch and depth to the dish.
Step 4: Blanch the Squid
Bring a pot of water to a boil. Add the marinated squid and blanch for 20-30 seconds until it just turns opaque. Quickly remove with a slotted spoon and drain. This brief blanching prevents the squid from becoming rubbery during stir-frying.
Step 5: Stir-Fry the Dish
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add the garlic, ginger, white parts of the green onions, and fermented black beans (if using). Stir-fry for 30 seconds until fragrant. Add the bell peppers, onion, and bamboo shoots, and stir-fry for 2-3 minutes until crisp-tender.Push the vegetables to the side of the wok. Add the blanched squid and stir-fry for 1 minute to heat through. Pour in the hot and sour sauce and toss to coat. Stir the cornstarch slurry to recombine, then add it to the wok. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and clings to the squid and vegetables.
Step 6: Serve and Garnish
Transfer the hot and sour squid to a serving plate. Sprinkle with the green parts of the green onions, fresh cilantro, and extra chili flakes for a spicy kick, if desired. Serve immediately with steamed rice or as part of a multi-dish meal to soak up the bold, tangy sauce.Tips for Success
- Squid Prep: Don’t skip scoring the squid; it helps it cook evenly and absorb flavors. Overcooking squid makes it chewy, so keep blanching and stir-frying brief.
- Flavor Balance: Adjust the vinegar and chili oil to your taste. Chinkiang vinegar gives an authentic sourness, but rice vinegar works in a pinch.
- Vegetable Variations: Swap bell peppers for carrots, celery, or wood ear mushrooms for different textures while keeping the dish Fujian-inspired.
- Make Ahead: Prep the squid and vegetables in advance and store separately in the fridge for up to a day to save time.
Nutrition Information (Per Serving, Approx. 1 Cup)
- Calories: 220 kcal
- Protein: 18g
- Fat: 12g (2g saturated)
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 780mg
- Key Nutrients: High in protein and omega-3 fatty acids from squid, vitamin C from bell peppers, and antioxidants from garlic and ginger.
Note: Nutritional values are estimates and vary based on exact ingredients and portion sizes.Prep and Cook Time
- Prep Time: 20 minutes (including squid marinating)
- Cook Time: 10 minutes
- Total Time: ~30 minutes
- Servings: 4
Why You’ll Love This Recipe
Hot and Sour Squid captures the essence of Fujian’s coastal cuisine with its fiery, tangy flavors and tender seafood. This dish is a quick yet impressive addition to any meal, perfect for weeknight dinners or entertaining guests. The interplay of spicy chili, sharp vinegar, and succulent squid makes every bite a delight, while the colorful vegetables add crunch and vibrancy. It’s a fantastic way to explore Fujian’s bold culinary traditions at home.Savor Fujian’s Coastal ZestThis Hot and Sour Squid recipe brings the lively flavors of Fujian’s Minnan region to your table with minimal effort. The dish’s simplicity belies its complex taste, blending heat, sourness, and umami in a way that’s quintessentially Fujianese. Whether you’re a seafood enthusiast or just craving something new, this stir-fry is sure to impress.
