Stir-Fried Squid and Peppers a vibrant, savory dish and matching Wines
Stir-Fried Squid and Peppers is a vibrant, savory dish combining tender squid with crisp sweet bell peppers. A tamari–oyster sauce blend adds rich umami, while garlic and onions boost the aroma. Quick cooking keeps everything fresh, resulting in a light, satisfying dish with great texture and flavor balance.
Ingredients
(Service 2)
200g fresh squid, cleaned and sliced into rings.
1 red bell pepper, sliced into thin strips.
1 green bell pepper, sliced into thin strips.
1 small onion, sliced.
2 cloves garlic, minced.
1 tbsp vegetable oil
1 tbsp Tamari Sauce
1 tbsp Oyster Sauce
1 tsp sugar
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening sauce)
1/4 tsp black pepper, freshly ground
1 onion, chopped (for garnish)
Cooked jasmine rice, for serving.
Instructions
Prepare the squid:
Score the inside of the squid lightly in a crisscross pattern.
Blanch the squid rings in boiling water for 20-30 seconds until they turn opaque. Remove and set aside.
Cook the squid:
Add the blanched squid rings to the pan. Stir-fry for about 1 minute.
Add the sauce:
Pour the sauce over the squid and vegetables. Stir to coat everything evenly.
If you prefer a thicker sauce, add the cornstarch slurry, and cook for 1-2 minutes until the sauce thickens.
Mix the sauce:
In a small bowl, combine tamari sauce, oyster sauce, sugar, sesame oil, and black pepper. Stir well.
Stir-fry the vegetables:
Heat vegetable oil in a wok or large pan over medium-high heat.
Add garlic and onion and stir-fry until fragrant.
Add the bell peppers and stir-fry for 2-3 minutes until they start to soften.
Garnish and serve:
Sprinkle chopped spring onions on top and serve immediately with steamed jasmine rice.
Wine Pairing Suggestions
PB Khao Yai Shiraz Rosé – Thailand
Pairing Note: Its hints of fig, blackcurrant, and ginger echo the dish’s savory glaze and bell pepper warmth. A local match with poetic spice harmony.
Rosé de Provence – France
Pairing Note: Dry and mineral-driven, it cools the palate and lifts the squid’s delicate sweetness. Ideal for seaside elegance and light umami.
Riesling Kabinett Dry – Bad Kreuznach, Nahe, Germany
Pairing Note: Crisp acidity and citrus zest slice through the sauce’s richness, while minerality complements the squid’s oceanic purity.
Gamay – Beaujolais, France
Pairing Note: Juicy red fruit and soft tannins offer a playful contrast to the squid’s texture and bell pepper bite. A gentle red for vibrant stir-fry.
Sauvignon Blanc – Marlborough, New Zealand
Pairing Note: Herbaceous lift and tropical brightness mirror the dish’s green pepper and ginger tones. A zesty, refreshing counterpoint.