Ingredients

The following ingredients have 2 Servings
  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sriracha (Asian hot sauce)
  • 2/3 cup water
  • 1 teaspoon sugar
  • 1 lb cleaned squid (tubes and/or tentacles)
  • 3 tablespoons vegetable oil (divided)
  • Salt and freshly ground black pepper to taste
  • 1 large shallot (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 2 medium tomatoes (skinned, seeded and chopped)
  • 6 whole cloves
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 4 or 5 scallions (chopped)
  • 1 tablespoon fresh cilantro (chopped)

Instruction

  • In a small bowl, combine the soy sauce, lemon juice, sriracha, water, and sugar. Set aside.
  • Slice the squid into 1/2-inch strips or rings. Heat 2 tablespoons of the vegetable oil in a wok or large skillet over high heat. Add the squid, season with salt and pepper, and stir-fry just until the it turns opaque, about 1 to 1-1/2 minutes. Quickly remove the squid from the pan and keep warm.
  • Reduce the heat to medium-high and add the remaining tablespoon of oil to the pan. Add the shallot and garlic and cook until soft, about 1 minute. Add the chopped tomatoes, cloves, cinnamon, nutmeg and soy sauce mixture. Stir to combine and bring the mixture to a simmer. Cook for 2 to 3 minutes, then return the squid to the pan.
  • Mix the cornstarch and water in a small dish and stir into the squid mixture. Cook until slightly thickened, about 1 minute. Remove from the heat and add the scallions.
  • Spoon the squid over servings of steamed rice and top with fresh cilantro.