Cantonese Seafood Recipe
Ginger Scallion Squid
Ginger scallion squid uses quick-cooked squid with ginger, scallion, garlic, and a light Cantonese sauce.
Recipe at a glance
| Purpose | Additional Chinese restaurant menu recipe family |
| Cuisine or format | Cantonese Seafood |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 1 lb cleaned squid, scored and cut
- 2 tablespoons neutral oil
- 4 slices ginger
- 3 scallions
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce, optional
- White pepper
- Cornstarch slurry, optional
Method
- Score squid lightly and cut into pieces.
- Blanch for a few seconds if desired and drain well.
- Fry ginger, garlic, and scallion whites.
- Add squid and stir-fry very quickly.
- Season with soy sauce, oyster sauce if using, and white pepper.
- Thicken lightly if desired.
- Serve immediately.
Variations and substitutions
- Adjust protein, vegetables, and heat level only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, nuts, sesame, shellfish, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: fried items should stay crisp, noodles should not become mushy, and sauces should coat rather than flood the dish.