It’s safe to say that we’re all consistency eaters. We have the stuff that we love; the stuff we can handle, if necessary; and the stuff that turns stomachs in all different directions.
Unfortunately, a lot of people are missing out on some really great foods for the simple reason that their first experience was not a good one. Scallops and squid top a lot of those lists. Truth be told, properly cooked squid (and scallops) should almost melt. But most people tend to overcook them, which results in a rubbery experience.
The following recipe is not entirely Thai. In fact, it’s more of a fusion with an emphasis on some ingredients commonly found in the foods of Thailand. If you already like squid, this recipe needs to be in your file. Otherwise, it’s an excellent second-chance opportunity.
Squid Stir Fry – Thai style
Zest & juice from 1 lime
2 TB – Chile paste (Sambal Oelek)
1 TB – Brown sugar
1 TB – Fish sauce
2 tsp – Soy sauce
12 oz – Squid, cleaned and sliced
1/4 cup – Sweet red & yellow pepper, sliced
2 TB – Green onions, chopped
2 – Garlic cloves, minced
2 TB – Vegetable oil
Combine first 5 ingredients (sauce) and set aside.
In a large skillet or wok, heat vegetable oil to medium high. Add garlic and cook until fragrant, about 30 seconds. Turn heat to high and add squid, peppers and green onions. Stir-fry until squid is tender and white opaque — about 2 minutes. Add sauce and combine. Remove from heat and plate immediately to stop the cooking process.
Serve with white rice or cellophane noodles. Makes 4 servings.