Soy-Vinegar Squid Stir-Fry is one of those dishes that always hits the spot. It combines tender squid with a savory, tangy sauce that’s just the right balance of soy and vinegar. When I first tried this recipe, I was amazed at how quickly it came together and how big the flavors were. The squid soaks up the sauce beautifully, and the stir-frying process makes it all come together in no time. If you’re looking for a quick dinner with bold flavors, Soy-Vinegar Squid Stir-Fry is definitely one to try.
A Quick and Easy Meal
What I love about Soy-Vinegar Squid Stir-Fry is how simple it is to make. All you need are a few ingredients squid, soy sauce, vinegar, garlic, and ginger and you’re ready to go. I usually buy fresh squid, clean it, and cut it into rings. The key is to stir-fry it just long enough so it stays tender, not rubbery. Adding a splash of soy sauce and vinegar at the right moment brings out the umami and brightness that makes this dish so special.
Perfect for Weeknight Dinners
Soy-Vinegar Squid Stir-Fry works perfectly for weeknight dinners because it doesn’t require much prep, and it cooks up quickly. You don’t have to be an expert chef to get this right. It’s one of those meals where you can easily adjust the ingredients to your liking—add some vegetables like bell peppers or onions for extra crunch or heat it up with a bit of chili. It’s quick, satisfying, and you can even serve it over rice for a complete meal.
An Instant Favorite
Once you make Soy-Vinegar Squid Stir-Fry, it’s easy to see why it becomes a favorite. The combination of soy sauce, vinegar, and garlic adds so much depth of flavor, while the squid remains light and tender. Every time I cook it, my family asks for seconds. It’s one of those dishes that feels special, yet you can make it in just 20 minutes. If you haven’t tried it yet, Soy-Vinegar Squid Stir-Fry might just become your new go-to dinner.
Table of Contents
Chef’s Notes- Soy-Vinegar Squid Stir-Fry
- Squid Preparation: Ensure the squid is properly cleaned, removing the ink sac, cartilage, and skin to avoid any bitter taste. If using frozen squid, make sure it’s fully thawed and drained before cooking.
- Soy-Vinegar Sauce: For a more balanced flavor, taste the soy-vinegar sauce before cooking and adjust the ratio of soy sauce to vinegar according to your preference. If you like it saltier, add more soy sauce; for tangier flavor, increase the vinegar slightly.
- Perfect Squid Texture: Don’t overcook the squid. It should be tender but not rubbery. Once added to the simmering sauce, cook for only 3 minutes. If you overcook, the squid can become tough.
- Customizing Heat: If you enjoy spicy dishes, add a finely chopped chili pepper or a sprinkle of chili flakes to the aromatics while sautéing the garlic and onions.
- Thickening the Sauce: To thicken the sauce without reducing it for a longer time, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the sauce towards the end of cooking for a glossy finish.
- Serving Suggestion: This dish pairs perfectly with steamed white rice or even fried rice to soak up the delicious sauce. Garnish with fresh herbs like cilantro or parsley for a refreshing touch.
- Alternative Protein: If squid isn’t available, shrimp works wonderfully in this dish. Follow the same steps but reduce the cooking time for shrimp (2-3 minutes should suffice).
Soy-Vinegar Squid Stir-Fry
4
servings10
minutes20
minutes350
kcal30
minutesDive into the rich flavors of our Soy-Vinegar Squid Stir-Fry! This vibrant and savory dish combines tender squid with a harmonious blend of soy sauce and vinegar, creating a mouthwatering experience that’s both healthy and budget-friendly. Perfect for busy weeknights, this recipe is a family favorite that brings the authentic taste of Filipino cuisine to your table. Get ready to impress your taste buds with every bite!
Ingredients
2 pounds fresh medium-sized squid thoroughly cleaned and prepared
1 large yellow onion finely minced
2 ripe tomatoes chopped
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves garlic crushed
1 teaspoon granulated sugar
Salt to taste
freshly ground black pepper to taste
2 tablespoons vegetable oil
- Alternative Ingredients:
Soy sauce: Tamari for gluten-free option
Vinegar: Apple cider vinegar as a substitute
Tomatoes: Bell peppers for a different flavor
Vegetable oil: Olive oil for a healthier fat option
Sugar: Honey or maple syrup as natural sweeteners
Squid: Shrimp as an alternative seafood option
Directions
- Prepare Sauce Base – In a large saucepan, combine soy sauce, vinegar, and water. Bring the mixture to a rolling boil over high heat, then add the cleaned squid. Allow it to return to a boil and let it simmer for approximately 5 minutes until the squid is partially cooked. Remove the squid from the liquid and set aside for later use.
- Sauté Aromatics – Heat vegetable oil in a separate nonstick pan over medium heat. Once the oil is shimmering, add the crushed garlic, minced onions, and chopped tomatoes. Sauté the mixture for about 3-4 minutes until the onions become translucent and the tomatoes soften, releasing their juices.
- Combine and Simmer – Return the sautéed squid to the pan with the aromatics. Pour the reserved soy-vinegar-water mixture back into the pan. Bring the entire mixture to a boil, then reduce the heat and let it simmer for an additional 3 minutes to allow flavors to meld.
- Season the Dish – Add granulated sugar, salt, and freshly ground black pepper to taste. Stir the ingredients thoroughly and let the dish simmer for another 3 minutes, ensuring the sauce thickens slightly and the squid is fully cooked.
- Serve and Enjoy – Transfer the finished Soy-Vinegar Squid Stir-Fry to a serving bowl. Optionally, you can reduce the sauce further for a thicker consistency before topping the squid. Serve hot with steamed rice and enjoy!
Equipment
- nonstick pan
- cutting board
- chef’s knife
- Mixing bowls
- measuring cups and spoons
Notes
- For the best flavor, ensure the squid is thoroughly cleaned to avoid any bitterness. Serve this dish with steamed jasmine rice to soak up the delicious sauce. Adding a squeeze of fresh lemon juice can enhance the overall taste. For added vegetables, consider including bell peppers or green beans. If you prefer a spicier kick, a dash of chili flakes or a sliced chili pepper can be incorporated during the sautéing step. To make the sauce thicker without reducing it, a cornstarch slurry can be added towards the end of cooking.
Nutrition Facts
- Calories: 350kcal
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 200mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 700IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 3mg
FAQ- Soy-Vinegar Squid Stir-Fry
Can I use frozen squid for this recipe?
Yes, you can use frozen squid. Just ensure it’s fully thawed and drained of excess water before cooking to avoid watering down the sauce.
What can I use if I don’t have soy sauce?
You can substitute soy sauce with tamari for a gluten-free version or coconut aminos for a soy-free alternative. These options provide a similar umami flavor.
How can I adjust the flavor if the sauce is too salty?
If the sauce is too salty, try adding a little more vinegar or water to balance out the flavors. A pinch of sugar can also help mellow the saltiness.
Can I make this dish spicier?
Absolutely! To add spice, incorporate chopped fresh chili peppers or red pepper flakes when sautéing the garlic and onions. Adjust the amount to your heat preference.
How do I store leftovers of Soy-Vinegar Squid Stir-Fry?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat to maintain the squid’s tenderness. Avoid microwaving as it can toughen the squid.
