Ginisang Pusit (Squid Stir Fry in Oyster Sauce) · PrimedTable
Filipino🐟 Seafood
Ginisang Pusit (Squid Stir Fry in Oyster Sauce)
⏱ 50 min
A quick stir-fried squid dish with oyster sauce, featuring techniques for cleaning and tenderizing squid using baking soda. Cooked with fresh vegetables on high heat, it's an easy everyday dish that comes together fast once prep is done.
High-proteinLow-cal
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Adapted from a video by Panlasang Pinoy
Ginisang Pusit | How To Cook Tender Squid Stir Fry
baking sodafor tenderizing squid, let sit 15 minutes then rinse~½ tspest.
carrotpeeled and cut into diamond/crinkle-cut pieces½
green bell peppercut into wide pieces~1est.
red bell peppercut into wide pieces~1est.
onion leeks (white part)sliced lengthwise for cooking~3-4 stalksest.
onion leeks (green part)sliced, added near end or as garnish
~2-3 stalksest.
shishito peppermild pepper~4-5est.
garlicminced~4-5 clovesest.
gingerminced, to remove fishy smell~1 tbspest.
oyster sauce~3 tbspest.
dark soy saucefor color and flavor; regular soy sauce okay if unavailable~1 tbspest.
sesame oil~½ tspest.
sugar~½ tspest.
magic seasoning (MSG-based seasoning)moderate amount, not too much~¼ tspest.
cornstarchto thicken sauce~1 tbspest.
watermixed with cornstarch for slurry~3 tbspest.
Chinese cooking wine (Shaoxing)dry sherry or other cooking wine optional~2 tbspest.
ground white pepperor black pepper if unavailable~¼ tspest.
Steps
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1
Clean the squid thoroughly. Rinse and feel the tentacles to remove any sand or shells stuck in the suction cups.
2
Separate the squid head from the body. Remove the transparent cartilage (backbone) from the back and discard the guts.
3
Rinse the squid again to ensure it's clean. Then remove the beak and eyes, being careful not to rupture the eyes.
4
Peel the squid skin. You can either peel it gradually by hand or grip it with a paper towel and pull downward to let the skin slip off.
5
Cut the cleaned squid into rings, slicing them thinner to ensure tenderness.
6
Sprinkle baking soda over the squid rings and mix gently to coat evenly. Let it sit for about 15 minutes to tenderize the meat.
7
Prepare all vegetables: peel carrot and cut into diamond pieces; cut green and red bell peppers into wide chunks; slice white parts of leeks for cooking and set green parts aside; keep shishito pepper whole; mince garlic and ginger.
8
Rinse the baking soda-treated squid under cold water for 20–30 seconds. Drain and pat completely dry.
9
In a bowl, combine oyster sauce, dark soy sauce, sesame oil, sugar, and magic seasoning. Make a slurry by mixing cornstarch with water first, then add it to the sauce mixture and whisk well to avoid lumps.
10
Heat a wok or large pan on high heat until very hot. Add the carrot first since it takes the longest to cook.
11
Add the white parts of leeks. Quick-fry until aromatic, stirring frequently. Any bell pepper scraps can go in too.
12
Add minced garlic and ginger, stirring constantly. When the aroma rises, add the green bell pepper, red bell pepper, and shishito pepper.
13
Add the dried squid rings to the pan. Keep the heat high and stir continuously, being careful not to overcook the squid.
14
Pour in the Shaoxing wine and stir well. The squid will begin to curl and set as it cooks.
15
Pour in the prepared sauce mixture and stir continuously on high heat. As the sauce thickens from the cornstarch, cook for just a few more seconds.
16
Turn off the heat. Sprinkle with ground white pepper. You can either stir-fry the green leek parts in beforehand or use them as a fresh garnish on the finished dish.
17
Plate the squid stir-fry and serve. The entire cooking process is quick and easy once ingredients are prepped.
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