Sizzling Black Pepper Squid & Octopus Stir-fry

 

Ingredients:

450g (1 lb) mixed squid and octopus, cleaned & cut into rings/pieces

2 tbsp cooking oil

1 large red onion, cut into wedges or thick slices

1 green bell pepper, sliced (optional)

2 cloves garlic, minced

1 tsp grated ginger

1-2 green chilies, sliced (optional, for heat)

Sesame seeds, for garnish

For the Sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp black pepper, freshly ground (or more to taste)

1 tsp sugar or honey

1 tsp cornstarch mixed with 2 tbsp water (slurry)

1/4 cup chicken or vegetable broth (optional, for more sauce)

Instructions:

Prep Seafood: Clean squid/octopus. Cut squid into rings and tentacles, octopus into bite-sized pieces. Pat dry.

Make Sauce: In a small bowl, whisk together all sauce ingredients (soy sauce, oyster sauce, black pepper, sugar, cornstarch slurry, and broth if using).

Stir-fry Veggies: Heat oil in a large wok or skillet over high heat. Add red onion (and bell pepper if using). Stir-fry for 2-3 minutes until slightly softened but still crisp. Add garlic, ginger, and green chilies (if using), stir-fry for 30 seconds until fragrant.

Add Seafood: Add the prepared squid and octopus to the wok. Stir-fry for 1-2 minutes until they start to curl and change color. Do not overcook, as seafood can become tough quickly.

Add Sauce: Pour the prepared sauce over the seafood and vegetables. Stir-fry quickly for another 1-2 minutes until the sauce thickens and coats everything evenly.

Serve: Transfer immediately to a serving plate (or a sizzling hot plate if you have one!). Garnish with sesame seeds. Serve hot with steamed rice.