Stir-Fried Squid
with Kampot Green Peppercorns
Stir-Fried
Squid with
Kampot Green Peppercorns
Recipe by Deana Saukam
“A hot wok brings this stir-fried squid from Deana Saukam together in minutes. Green peppercorns are common in the food of the riverside village of Kampot in southern Cambodia. They are more floral than spicy, a great match for the delicate seafood.” – Food & Wine
“A hot wok brings this stir-fried squid from Deana Saukam together in minutes. Green peppercorns are common in the food of the riverside village of Kampot in southern Cambodia. They are more floral than spicy, a great match for the delicate seafood.”
– Food & Wine
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield4
INGREDIENTS
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- 1/4 cup coconut oil
- 1 small white onion, halved and thinly sliced
- 6 scallions, cut into 2-inch pieces
- 8 garlic cloves, minced
- 1 tablespoon drained green peppercorns
- 2 pounds cleaned squid, scored in a crosshatch pattern and cut into 2-inch pieces
- 2 Thai bird chiles, sliced
- Kosher salt
- Cooked white rice, for serving
PREPARATION
1
Whisk together oyster sauce, soy sauce, sesame oil, fish sauce, and sugar in a bowl.
2
Heat coconut oil in a wok. Add the onion, scallions, garlic, and peppercorns; stir-fry over high until onions are crisp-tender, about 2 minutes. Working in 2 batches, stir-fry the squid and chiles for 2 minutes. Add the sauce mixture and stir-fry until thickened, about 7 minutes. Season with salt, and serve with rice.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
- Yield4
Ingredients
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar
- 1/4 cup coconut oil
- 1 small white onion, halved and thinly sliced
- 6 scallions, cut into 2-inch pieces
- 8 garlic cloves, minced
- 1 tablespoon drained green peppercorns
- 2 pounds cleaned squid, scored in a crosshatch pattern and cut into 2-inch pieces
- 2 Thai bird chiles, sliced
- Kosher salt
- Cooked white rice, for serving
Preparation
1
Whisk together oyster sauce, soy sauce, sesame oil, fish sauce, and sugar in a bowl.
2
Heat coconut oil in a wok. Add the onion, scallions, garlic, and peppercorns; stir-fry over high until onions are crisp-tender, about 2 minutes. Working in 2 batches, stir-fry the squid and chiles for 2 minutes. Add the sauce mixture and stir-fry until thickened, about 7 minutes. Season with salt, and serve with rice.
