Ingredients
Instructions
- Clean the squid thoroughly, removing the ink sac and internal parts. Cut the bodies into rings and the tentacles into manageable pieces.
- Heat the vegetable oil in a wok or large frying pan over high heat.
- Add the minced garlic and julienned ginger, stir-frying for 30 seconds until fragrant.
- Add the squid pieces and stir-fry for 1-2 minutes until they start to curl and turn opaque.
- Pour in the soy sauce, oyster sauce, sugar, white pepper, and chicken broth. Mix well.
- When the mixture starts to bubble, add the cornstarch slurry and stir quickly to thicken the sauce.
- Add the green onions and stir-fry for another 30 seconds. Be careful not to overcook the squid as it will become tough.
- Remove from heat and serve immediately with steamed rice.
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