Squid Rice Bowl

Steps

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1. 1
   Prepare the aromatic ingredients: slice the ginger, cut the scallion whites and greens separately into segments, slice the chili diagonally (remove seeds if you prefer less heat) and pat dry, crush and peel the garlic. Combine all aromatics.
   ▶ ≈0:09
2. 2
   Without peeling the fresh squid, slice it diagonally. Keep the pieces fairly large since squid cooks quickly.
   ▶ ≈0:51
3. 3
   Heat a cast-iron wok over medium heat for 1–2 minutes, then add olive oil.
   ▶ ≈1:25
4. 4
   Add the aromatics and toast over low heat, letting the flavours develop gradually until the scallions show light browning.
   ▶ ≈1:34
5. 5
   Increase to medium heat and add all the squid, stir-frying quickly. Keep the heat high enough to prevent the squid from releasing excess moisture.
   ▶ ≈1:50
6. 6
   Once the squid begins to change colour, add the seasonings: 1 tsp salt, a pinch of sugar to enhance flavour, a pinch of white pepper, and 1 tbsp of rice wine to remove any fishy smell.
   ▶ ≈2:02
7. 7
   Stir quickly until the squid is no longer translucent. Do not let the sauce at the bottom of the pan dry out—this liquid is delicious mixed with rice.
   ▶ ≈2:18
8. 8
   Just before serving, add the scallion greens and toss gently using the residual heat to combine and garnish.
   ▶ ≈2:37
9. 9
   Serve the stir-fried squid and its sauce over hot rice, mix well, and enjoy.
   ▶ ≈2:44