👨‍🍳 Instruktioner

1. 1

   Prepare the squid by ensuring it is cleaned and cut into bite-sized rings. Pat dry with paper towels.

   💡 Proffstips: Drying the squid well helps it to sear rather than steam.
2. 2

   In a small bowl, whisk together the soy sauce, sesame oil, Shaoxing wine, sugar, and white pepper to create the 'three cup' sauce.

   💡 Proffstips: Ensure the sugar is dissolved completely.
3. 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.

   💡 Proffstips: Be careful not to burn the garlic.
4. 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.

   💡 Proffstips: Overcooked squid will become tough and rubbery.
5. 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.

   💡 Proffstips: The sauce should reduce and become glossy.
6. 6

   Turn off the heat. Stir in the fresh Thai basil leaves until they just begin to wilt.

   💡 Proffstips: Adding basil at the end preserves its fresh aroma.
7. 7

   Serve immediately, typically with steamed rice.

   💡 Proffstips: This dish is best enjoyed fresh.