Sautéed Squid With Bell Peppers

I love squid, I love any cuisine that has squid. I love it grilled, sautéed or fried like calamari. As for today, I would to like to share with you my sautéed squid. First you have the option, whether you want to remove the skin or not. For me, I prefer to have the skin removed, because it is more aesthetically pleasing, but if you are in a hurry, you can just leave it on, it is edible anyway. Second you sliced it the way I did or you may slice it into rings, the ring cut is faster.


  • 500g ( cleaned, skin, head and ink sac removed, keep the tentacles, open up the body tube and sliced it into 1.5″ x 2 “, run your knife on the squid, and do shallow crisscross,t process is optional)
  • 1/3 Red bell pepper
  • 1/3 Green bell pepper
  • 1 minced shallot
  • 1 minced garlic
  • 1 sliced ginger (sliced into strips)
  • 1 tbs oyster sauce
  • 2 tsp sugar
  • 1tbs rice wine
  • 1.5 tbs oil


  • In a medium fire heated wok, drizzle 1 1/2 tbs oil. Add in the ginger, shallots, garlic and bell peppers. Sauté for about 2 minutes. Add in the squid, followed quickly by the oyster sauce, sugar and rice wine. Stir until the mixture are well combined. In less than a minute you can see that the squid colour would turn opaque and starts to curl. Turn off the heat, and continue stirring, any residual heat after turning off the fire is enough to cook the squid thoroughly. Do not overcook as your squid will toughen.
  • Serve it immediately.

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