Total Time
20mins
Prep 10 mins
Cook 10 mins

This is another recipe that was an experiment, but turned out beautifully. It also reheats well in a microwave for leftovers the day after - just don't reheat it at work - your coworkers will hate you.

Ingredients Nutrition

  • 1 lb squid (sliced into rings)
  • 12 lb carrot, shredded
  • 1 tablespoon peanut oil
  • 1 tablespoon fish sauce
  • 1 teaspoon garlic pepper sauce
  • 12 cup white wine
  • 2 green onions, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno pepper, chopped (remove seeds for less heat, leave seeds in for more heat)
  • 1 teaspoon garlic, chopped
  • 1 sprig cilantro, chopped
  • 1 teaspoon italian seasoning

Directions

  1. Combine fish sauce, Siracha (garlic pepper) sauce, green onions, red bell pepper, jalapeno pepper, and cilantro in a blender. Blend until well mixed, but still slightly lumpy.
  2. Heat wok over high heat and add peanut oil. Heat until oil starts to smoke.
  3. Add squid to wok and cook until done (about 3-4 minutes).
  4. Add veggie mixture from blender, white wine, shredded carrots, and garlic to wok.
  5. Cook for about ten minutes, stirring constantly.
  6. Serve hot. Use the remaining liquid as a gravy for the dish, or pour it over noodles or rice (using it over noodles or rice will significantly up the calories and carbs for this dish). I prefer to leave the sauce in the wok with the rest of the dish. It helps to reheat in the microwave, as it steams to keep the squid tender.