Squid Stir-Fried Chinese Style

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds small fresh squid
  • 2 tablespoons peanut or vegetable oil
  • 2 scallions, trimmed and cut into 1-inch lengths
  • 2 slices of fresh gingerroot or ½ teaspoon ground ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  1. Have the squid thoroughly cleaned. Rinse well under cold running water and dry. Cut off and reserve the tentacles and cut the squid into one-inch pieces.

  2. Heat the oil; when it is hot, add all the squid. Add the scallions and gingerroot and cook, stirring, for one minute. Add soy sauce and sherry and cook, stirring, for two minutes longer.

  3. Mix the cornstarch and water, stir it into the squid, and cook until the sauce is boiling and translucent. Serve immediately.

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