Thai Basil Stir-Fried Squid

Ingredients

• 1.5 lbs cleaned squid, tubes cut into rings, tentacles halved
• 2 cups fresh Thai basil leaves
• 4 red bird's eye chilies, sliced (adjust to taste)
• 6 cloves garlic, roughly chopped
• 3 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 1/2 onion, sliced
• 1 red bell pepper, sliced
• Steamed jasmine rice for serving

Instructions

1. 1

   Score the squid tubes with a shallow crosshatch pattern before cutting into rings — this helps them curl attractively and cook evenly.

2. 2

   Mix oyster sauce, fish sauce, soy sauce, and sugar in a small bowl. Set aside.

3. 3

   Heat a wok or large skillet over the highest heat possible until smoking. Add vegetable oil.

4. 4

   Add garlic and chilies and stir-fry for 30 seconds until fragrant and beginning to color.

5. 5

   Add onion and bell pepper, stir-fry for 1 minute.

6. 6

   Add squid and toss constantly over high heat for 2-3 minutes. Squid is done when the rings curl and turn opaque. Do not overcook or it will become rubbery.

7. 7

   Pour in the sauce mixture and toss to coat everything for 30 seconds.

8. 8

   Remove from heat and fold in fresh basil leaves. They will wilt from the residual heat. Serve immediately over steamed jasmine rice.