Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid." More Chinese Recipes
Very good. Are used red dried chilies In stirfry instead of the jalapeño. Also added some diced green bell peppers
Read MoreDelicious. I didn't heat the 5 spice mix in the oven. Just sprinkled it minus the salt on the finished dish near the end. The squid was already salted. next time I will use a whole seeded Jalapeño, or crushed red pepper instead. Served with steamed white rice and sautéed broccoli. Thanks!
Read MoreI've never made squid until my sister said "what should we do with this squid" today at her party with a bunch of guest already there. I used what we had on hand: chopped the squid, marinated in a little soy sauce with a few splashes of rice wine vinegar, plenty of salt, enough pepper, and massaged that in. Heated some avocado oil with a handful of scallions and a few cloves of chopped garlic, threw in the squid and a few heavy shakes of 5 spice. Once half was white, killed the heat and let the cast iron finish it. Then threw it in a glass serving dish, chilled that in cold water for a minute and boom! Best dish of out of the whole sushi party spread! Super tender and flavorful!
Read MoreTERRIBLE recipe! Stir frying the crispy battered squid AFTERWARDS renders it soft and soggy! Just made this and should've stopped before the last step - ruined my lovely crispy squid!!!
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