Stir-fried Squid with Chinese Chives

Steps

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1. 1
   Prepare the squid and flip it to the back side. Gently score the back surface with your knife. Trim the head and tail edges neatly.
   ≈0:13
2. 2
   Lay the squid horizontally and make diagonal cuts at a 45-degree angle going forward; adjust the angle when you reach wider sections. Be careful not to cut all the way through.
   ≈0:36
3. 3
   Rotate the squid to stand it upright and flip it to the unscored side. Using the same angled cutting technique, create a crosshatch pattern, cutting slowly forward without cutting through.
   ≈0:50
4. 4
   Turn the squid back to a horizontal position and flip so the scored side faces down. Cut the unscored side into trapezoid shapes. This allows the squid to curl naturally when cooked.
   ≈1:23
5. 5
   Prepare the remaining squid parts: slice the fins diagonally, cut the head into small pieces, and pair the tentacles together. Keep the scored slices separate from the other parts.
   ≈1:36
6. 6
   Season the squid lightly with sake, salt, and sugar, gently mixing to combine. Handle the scored slices gently. Refrigerate the squid while preparing the vegetables.
   ≈2:00
7. 7
   Prepare the vegetables: slice green onions diagonally and separate the white and green parts; cut ginger into 5–6 thin slices; slice the chili pepper diagonally (remove seeds if you prefer less heat); cut carrot into thin slices then diagonally into triangles; cut black fungus into irregular pieces; chop red bell pepper for color.
   ≈2:18
8. 8
   Remove and discard the thicker base portions of the Chinese chives, leaving the tender upper sections.
   ≈3:14
9. 9
   Add the ginger slices to the wok with oil and heat over medium flame. Stop when the ginger edges begin to curl.
   ≈3:31
10. 10
    Add the white parts of green onion, carrot, and black fungus to the wok. Stir briefly over medium heat.
    ≈3:46
11. 11
    Add the squid pieces (non-scored parts like head and tentacles) and stir gently.
    ≈3:56
12. 12
    Add 1–2 tablespoons of sake, season with salt, sugar, and white pepper, and continue stir-frying until the squid turns white.
    ≈4:03
13. 13
    Add the chili peppers, red bell pepper, and scored squid slices, stirring gently. When the squid begins to curl, it's nearly done.
    ≈4:10
14. 14
    Just before removing from heat, add the green onion tops and Chinese chives, gently mixing together. Since they cook quickly, turn off the heat immediately after combining.
    ≈4:30
15. 15
    Drizzle with white pepper powder and white sesame oil, gently mix, and transfer to a serving plate.
    ≈4:49