Squid & Vegetable Lemon-Butter Stir-fry

Squid & Vegetable Lemon-Butter Stir-fry

I stir-fried squid and vegetables in a simple butter and lemon juice sauce. The balance between the umami flavor and the tart taste is perfect.

Ingredients: 4 servings

Pacific Flying Squid
King oyster mushrooms
Green pepper
Yellow bell pepper
1/2 pepper
1 small
Cherry tomatoes
Bottled lemon juice
1 teaspoon
Fresh lemon juice (freshly squeezed)
1 tablespoon
Plain flour
a small amount
30 g (10 g for squid, 20 g for veggies)
Salt and pepper
a small amount of each
1 (1/2 is squeezed for juice, 1/2 is sliced for decoration)


1. Prepare the squid. Remove the insides and cartilage. Remove the skin and cut into 1cm slices. Scrape off the hard tentacles and cut into 1 cm pieces.
2. Season Step 1 with salt and pepper. Drizzle with 1 teaspoon of bottled lemon juice, set aside.
3. Slice the onion and green bell pepper. Cut the mushrooms in half and then into strips diagonally. Thinly slice the yellow bell pepper. Cut the cherry tomatoes in half.
4. Dry off the moisture from the squid in Step 2 and dust with flour. Knock off excess flour.
5. Cook the squid from Step 4 in 10 g of butter. Transfer to a plate.
6. Add 20 g of butter to the pan and quickly stir-fry the vegetables. Add the squid and quickly stir together. Season with salt and pepper.
7. Drizzle with the 1 tablespoon of squeezed lemon juice. Thinly slice the remaining lemon half and decorate around the dish.

Story Behind this Recipe

I wanted to eat squid in a Western fashion rather than simmered, so I cooked it in the usual butter, salt, and pepper but added some lemon juice for a refreshing taste that is popular with the whole family.