Chinese Stir-Fry with Squid and Cucumber

Chinese Stir-Fry with Squid and Cucumber

A family favorite stir-fried recipe Not watery and authentic. The seasoning is simple but it's delicious.
The rich taste will make you drink more beer.

Ingredients: 2 to 3 servings

Squid (cuttlefish)
1 to 2 ( or 1 big one )
Ginger ( tubed ) ・ Red chili pepper (roundly sliced)
a little
1 tablespoon
★Chinese Chicken stock powder
little less than 1 teaspoon
★Soy sauce
a little for fragrance
Salt for the cucumber
a little
Salt for the squid
a little
Flour for the squid
a little
Vegetable oil for stir frying
1 tablespoon
★ 「Sesame oil」 for finishing
1 teaspoon


1. Peal the cucumber with a peeler in a zebra pattern. Cut it vertically into half and in about less than 1 cm thick diagonal slices Sprinkle some salt and keep it for a while, then pat dry with a paper towel.
2. Make a crisscross pattern cuts on the squid and cut it into bite size Pat dry and sprinkle salt and pepper then thinly coat with flour.
3. Heat some oil in a frying pan and stir fry ginger and red chili pepper quickly. Then add the squid first → then next the cucumber and stir-fry ♪ Season with ★ ingredients and add the sesame oil for the finishing touch.
4. Done! Transfer to a serving plate and enjoy while it is hot. It won't be watery even when cold, and it is so delicious.

Story Behind this Recipe

When the cucumber was in season... I often had this menu at my parent's house.
This is my mother's signature recipe.
I added a little extra to make an authentic Chinese-style? And I am working on it.