Ingredients
Method
- Pat the squid completely dry with paper towels — this is crucial for getting that nice sear rather than steaming. If using whole tentacles, score them lightly on both sides and cut into bite-sized pieces; leave smaller ones as-is.
- Toss the squid in a bowl with cornstarch and a pinch of salt until evenly coated. Let it rest for 5 minutes while you prep the aromatics.
- Heat the oil in a large skillet or wok over medium-high heat until shimmering — about two minutes. Add the garlic, ginger, and chilies; stir-fry for 20 seconds until fragrant but not browned.
- Increase heat to high. Add half the squid (avoid crowding), spread it out in a single layer, and cook undisturbed for 1 minute until lightly golden on one side. Stir once more for another 30–60 seconds until just opaque throughout. The internal temperature should reach about 145°F — you want it tender but still with a slight snap. Remove to a plate and repeat with the remaining squid.
- Return all the squid to the pan. Sprinkle with salt and white pepper; toss everything together for another minute so the seasoning distributes evenly.
- Squeeze the lime juice over the top, give one final stir, and transfer to a serving dish. Garnish with cilantro and serve immediately with lime wedges on the side.
Nutrition
Notes
I keep this in my regular rotation because it comes together while you're getting dinner rolls or rice ready, and the flavors are bold enough to feel special without any fuss. The key is high heat and not crowding the pan; if you're using a smaller skillet, cook in batches so each piece gets a proper sear instead of steaming in its own moisture.
I like to serve it alongside something simple — rice works best for soaking up the garlic oil, but crusty bread is equally good. A squeeze of lime at the end brightens everything up nicely.