Stirfried Squid with Sugar Snap Peas

Squid seems to be a fairly ocean-friendly choice as far as seafood goes (see Monterey Bay Aquarium’s Seafood Watch), and wonder of wonders, my 5-year-old seems to like it! I found some wild-caught squid at the farmers’ market, but you could also look for it at your favorite fish vendor, either fresh or frozen. Snap peas are making their appearance at the market as well, so here’s a recipe to take advantage of those. As with other recipes for stirfries, avoid crowding the wok – it’s better to cook in 2 batches than have the food steam rather than stirfry.


  • 8 oz cleaned squid
  • 2 T cooking oil
  • 1 scallion, minced
  • 3 slices ginger, peeled and minced
  • 1 tsp sea salt, or to taste
  • 1 tsp Shaoxing cooking wine or dry sherry
  • 1 handful sugar snap peas, ends and strings removed
  • 1 small carrot, peeled and sliced thinly on the diagonal


  1. If you are using small squid, cut them into 1/4″ rings, leaving the tentacles together as one piece. If you are using large squid, separate the tentacles and cut them into 1″ pieces. Flatten out the cone, then holding your knife at approximately a 30 degree angle to the cutting board, make shallow diagonal cuts 1/2″ apart first one way, then the other, so you have a diamond pattern all over the squid. Then cut the squid into 1.5″ squares.
  2. Heat a wok over medium high heat, then add 1 T of the oil, just until it shimmers.
  3. Explode the scallion and ginger just until fragrant.
  4. Stirfry the squid just until cooked through – it will lose its translucent quality and start to look opaque.Add the salt and cooking wine and stirfry quickly to mix. Warning:  If you overcook it, it will be like eating rubber bands! Remove to a plate.
  5. Heat the remaining 1 T of oil just until it shimmers, then stirfry the snap peas and carrot slices until crisp tender. Add the squid back, stirfry quickly to combine.
  6. Adjust the seasoning and serve.