Stir-Fried Squid with Green Peppercorns

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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.

Stir-Fried Squid with Green Peppercorns
Photo: Deana Saukam
Active Time:
15 mins
Total Time:
30 mins
Yield:
4

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

Directions

  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.

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