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.
Slideshow:More Squid Recipes
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
Cooked white rice, for serving
How to Make It
Whisk together oyster sauce, soy sauce, sesame oil, fish sauce, and sugar in a bowl.
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.
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