Savory Squid and Baby Bok Choy Stir-fry (Chinese Style)
An Appetizing Chinese Dish: Recipe for Squid and Baby Bok Choy Stir-fry
We often experience how using different seasonings can transform the same ingredients into entirely different dishes. This is because their unique flavors and textures can change the entire taste profile of a dish. If you’ve enjoyed Chinese cuisine frequently, you’ll notice many dishes are finished by thickening the sauce with a cornstarch slurry. This helps the sauce cling better to the ingredients and gives the dish a glossy, more appealing appearance. Today, we’re going to make a truly simple yet delicious special menu item: Squid and Baby Bok Choy Stir-fry. The crisp texture of the baby bok choy is surprisingly appetite-stimulating. Shall we begin this simple baby bok choy dish together?
Ingredients
- 300g Baby Bok Choy (approx. 2 heads)
- 150g Frozen Baby Squid (or calamari rings)
- 1 Korean Green Chili (Cheongyang Pepper)
- 1/2 Tbsp Sesame Oil
- 1/2 Tsp Toasted Sesame Seeds
- 2 Tbsp Cooking Oil
Cornstarch Slurry
- 1/2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water
Stir-fry Seasoning Sauce
- 2 Tbsp Oyster Sauce
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/3 Tsp Black Pepper
- 1 Tsp Honey (or corn syrup)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Cornstarch (or potato starch)
- 3 Tbsp Water
Stir-fry Seasoning Sauce
- 2 Tbsp Oyster Sauce
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1/3 Tsp Black Pepper
- 1 Tsp Honey (or corn syrup)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
The content provided by Maple Daniel through Man-of-the-Recipe is best viewed with photos.
Step 2
First, wash the baby bok choy and trim off the ends. Cut them into 3-4cm segments; smaller ones can be left whole. Finely chop the Korean green chili for a touch of heat. Prepare the cornstarch slurry by mixing 1/2 Tbsp cornstarch with 3 Tbsp water. In a separate bowl, combine the stir-fry sauce ingredients: 2 Tbsp oyster sauce, 1/2 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1/3 Tsp black pepper, 1 Tsp honey, and 1/2 Tbsp gochugaru. Mix well until thoroughly combined.
Step 3
In a pot, bring about 1 to 1.5 liters of water to a rolling boil. Add 1 tsp of salt. Once boiling, add the prepared baby bok choy and blanch for about 2 minutes until slightly tender-crisp. Adding salt helps maintain the vibrant green color. If you plan to stir-fry immediately, there’s no need to rinse the bok choy. However, if there will be a delay, rinse them under cold water and drain well to keep them crisp, as residual heat can continue cooking them.
Step 4
In the same boiling water used for the bok choy, add the frozen baby squid and blanch for about 4 minutes until cooked through. Drain the squid thoroughly using a sieve.
Step 5
Heat 2 Tbsp of cooking oil in a wok or large pan over medium-low heat. Add the chopped green chili and stir-fry for about 30 seconds until fragrant. Then, add the blanched baby bok choy and squid. Stir-fry briefly before pouring in the prepared seasoning sauce.
Step 6
Increase the heat to high. Stir continuously for about 1 minute, ensuring the sauce coats the ingredients evenly and cooks down slightly.
Step 7
While stirring with one hand, give the cornstarch slurry a quick re-stir to ensure it’s smooth. Slowly drizzle the slurry into the pan while continuously stirring. Cook until the sauce thickens to your desired consistency, creating a glossy coating.
Step 8
Once the sauce has thickened, turn off the heat. Drizzle in 1/2 Tbsp of sesame oil for added aroma. Finally, sprinkle with toasted sesame seeds for a delicious finish. Your simple and flavorful Chinese-style Squid and Baby Bok Choy Stir-fry is ready!
Step 9
Today, we’ve shared a recipe for Baby Bok Choy Stir-fry with Squid, prepared in a Chinese style. It’s surprisingly easy to make, yet it looks quite elegant once plated. It would be a wonderful addition to your meal spread or even for entertaining guests. Give it a try – it’s not difficult at all! Enjoy your delicious meal!
