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Taiwanese Three Cup Squid
A flavorful and aromatic dish featuring tender squid stir-fried in the classic 'three cup' sauce of soy sauce, sesame oil, and rice wine, infused with ginger, garlic, and basil. This variation of the popular San Bei Ji (Three Cup Chicken) showcases the versatility of Taiwanese cuisine.
🧂 Składniki
- 500 g Fresh squid, cleaned and cut into rings
- 30 g Ginger, thinly sliced
- 5 Garlic cloves, smashed
- 1 cup Thai basil leaves
- 3 tbsp Soy sauce
- 3 tbsp Sesame oil
- 3 tbsp Shaoxing wine (or dry sherry)
- 1 tsp Sugar
- 0.5 tsp White pepper
- 1 tbsp Vegetable oil (for stir-frying)
👨🍳 Instrukcje
- 1
Prepare the squid by ensuring it is cleaned and cut into bite-sized rings. Pat dry with paper towels.
💡 Wskazówki profesjonalistów: Drying the squid well helps it to sear rather than steam. - 2
In a small bowl, whisk together the soy sauce, sesame oil, Shaoxing wine, sugar, and white pepper to create the 'three cup' sauce.
💡 Wskazówki profesjonalistów: Ensure the sugar is dissolved completely. - 3
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced ginger and smashed garlic, and stir-fry until fragrant, about 30 seconds.
💡 Wskazówki profesjonalistów: Be careful not to burn the garlic. - 4
Add the squid rings to the wok and stir-fry quickly for about 1-2 minutes until they just begin to turn opaque. Do not overcook.
💡 Wskazówki profesjonalistów: Overcooked squid will become tough and rubbery. - 5
Pour the prepared 'three cup' sauce over the squid and stir-fry for another 1-2 minutes, allowing the sauce to thicken slightly and coat the squid.
💡 Wskazówki profesjonalistów: The sauce should reduce and become glossy. - 6
Turn off the heat. Stir in the fresh Thai basil leaves until they just begin to wilt.
💡 Wskazówki profesjonalistów: Adding basil at the end preserves its fresh aroma. - 7
Serve immediately, typically with steamed rice.
💡 Wskazówki profesjonalistów: This dish is best enjoyed fresh.
💡 Wskazówki profesjonalistów
- ✓For extra tender squid, you can briefly blanch it in boiling water before stir-frying.
- ✓If Thai basil is unavailable, regular basil can be used, but the flavor will be slightly different.
- ✓Adjust the sweetness and saltiness of the sauce to your preference.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a few dried chilies along with the ginger and garlic for a spicy kick.
- A splash of oyster sauce can be added to the sauce mixture for an umami boost.
- For a richer flavor, a small amount of pork fat can be rendered in the wok before adding the aromatics.