This post may contain affiliate links. Please read my privacy policy.
Try Three Cup Squid, a delicious Chinese squid recipe that's easy to make. Tender squid is cooked in a rich soy, rice wine, and sesame oil sauce. Perfect for seafood lovers, this dish offers an authentic taste of Asian squid recipes.
Three Cup Squid
If you’re exploring delicious squid recipes, you’re in for a treat with the classic Chinese style Three Cup Squid. This flavorful stir fry squid dish, known for its savory and aromatic profile, showcases tender squid cooked with soy sauce, rice wine, and sesame oil.
This Chinese squid recipe is called 三杯小卷 (Sān Bēi Xiǎo Juǎn) in Chinese; it’s a standout example of squid dishes that capture the essence of Chinese cuisine. It’s full of flavors that are both simple and satisfying. Whether you’re a fan of squid dishes or new to cooking with squid, this dish is a great introduction to the rich and diverse world of Chinese seafood.
For a variety of Asian squid recipes, please check out Malaysian Sambal Sotong, Chinese Squid with Black Bean Sauce, and Basil Squid, a popular Thai squid recipe.
Why You’ll Love Chinese Style Squid
Chinese cuisine makes some of the best squid dishes for a few great reasons:
- First, authentic Chinese flavors are amazing, thanks to rich sauces and spices.
- Chinese cooking techniques, like stir-frying and braising, keep the squid tender and delicious.
- Chinese recipes are versatile, offering everything from stir-fries, spicy variations to savory braises. The long tradition of balancing flavors means each dish is well-crafted.
- The way Chinese pair squid with ingredients like ginger, garlic, soy sauce, and cooking wine really makes the flavor pop.
Pro Tip: For Chinese stir-fry, squid is typically quickly blanched in hot water before stir-frying. This brief blanching helps keep the squid tender and soft. During stir-frying, the quick cooking ensures the squid remains tender and doesn’t become overcooked or rubbery.
Three Cup Squid Ingredients
This Asian squid recipe uses a range of common ingredients to create delicious flavors:
- Squid – the star of the dish.
- Garlic and ginger – work together to deliver an amazing aroma.
- Sesame oil – adds a nutty, toasty flavor and helps mask any fishiness.
- Shaoxing wine – enhances depth and complexity.
- Soy sauce – gives a savory, umami kick.
- Red chili – provides a pop of color and a hint of heat.
- Basil leaves – use Asian basil with purple stems for an authentic touch.
- Cornstarch and water – create a slurry to thicken the sauce.
For more details on each ingredient, see the recipe card at the bottom of the post.
How To Make This Recipe
Step 1: Clean the squid thoroughly and cut it into pieces. Rinse with cold water. Bring a pot of water to a boil, then quickly blanch the squid for 5-10 seconds. Drain and set aside.
Step 2: Heat a skillet on high and add sesame oil. Stir-fry the garlic and ginger until aromatic, then add the squid and stir quickly for a few seconds.
Step 3: Add soy sauce, sweet soy sauce, Shaoxing wine, and the cornstarch mixture. Stir the squid to coat it well with the sauce. Mix in the red chili and Thai basil leaves.
Step 4: Add soy sauce, sweet soy sauce, Shaoxing wine, and the cornstarch mixture. Stir the squid to coat it well with the sauce. Mix in the red chili and Thai basil leaves.
Step 5: Dish out and serve immediately with steamed rice.
Helpful Tips For Home Cooks
How To Choose Squid
- Smell: It should have a clean, slightly sweet scent. Avoid any with a strong, fishy odor.
- Look: The squid should have shiny, clear skin and firm, translucent flesh. Avoid any with discoloration or sliminess.
- Eyes: Fresh squid have clear, bright eyes. Cloudy or sunken eyes can mean it’s not fresh.
- Size: Pick squid that are similar in size if you need them to cook evenly. For recipes needing whole squid, go for larger ones.
- Frozen Squid: If buying frozen, make sure the packaging is intact and there’s no freezer burn or ice crystals.
How To Clean Squid
- Start by peeling off the skin and separating the head from the tube.
- Remove the ink sac from the innards to prevent any bitter taste or staining.
- Rinse the body and tentacles under cold water.
- If the recipe calls for squid rings, cut the tube into rings (about 4 rings for medium-sized squid), and then pat dry with paper towels.
Frequently Asked Questions
Squid and calamari are similar but not identical. Calamari refers specifically to smaller squid, often used in Mediterranean and Italian cuisines, while “squid” is a broader term that includes various types and sizes. In summary, while all calamari is squid, not all squid is calamari.
Yes, but make sure to thaw it properly and pat it dry before cooking.
Yes, you sure can. However, this step is crucial for keeping the squid tender and preventing overcooking in the skillet. It also helps remove any fishy smell and impurities, ensuring your sauce is clean and delicious.
Cook it quickly over high heat while stir frying. Avoid overcooking, which makes it tough.
This squid Chinese recipe is only 172 calories per serving.
What To Serve With This Recipe
For a wholesome and homey Chinese meal, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chinese Squid Recipe – Three Cup Squid
Ingredients
- 12 oz (375g) squid, cleaned and cut into rings
- 2 tablespoons sesame oil
- 6 cloves garlic, skin peeled
- 6 slices ginger
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 1/2 tablespoons Shaoxing wine or Chinese rice wine
- 1 teaspoon cornstarch
- 1 tsp water, mix the cornstarch and water well
- 1 red chili, seeded and sliced
- 1/4 cup packed Asian basil leaves, with purple stems removed
Instructions
- Clean the squid thoroughly and cut it into pieces. Rinse with cold water. Bring a pot of water to a boil, then quickly blanch the squid for 5-10 seconds. Drain and set aside.
- Heat a skillet on high and add sesame oil. Stir-fry the garlic and ginger until aromatic, then add the squid and stir quickly for a few seconds.
- Add soy sauce, sweet soy sauce, Shaoxing wine, and the cornstarch mixture. Stir the squid to coat it well with the sauce. Mix in the red chili and Thai basil leaves.
- Dish out and serve immediately with steamed rice.
Notes
- For Chinese stir-fry, squid is typically quickly blanched in hot water before stir-frying. This brief blanching helps keep the squid tender and soft. During stir-frying, the quick cooking ensures the squid remains tender and doesn’t become overcooked or rubbery.
- When choosing squid, it should have a clean, slightly sweet scent and shiny, clear skin with firm, translucent flesh. Avoid any with a strong fishy odor, discoloration, or sliminess. Fresh squid should have clear, bright eyes; cloudy or sunken eyes indicate it’s not fresh. Choose squid of similar size for even cooking or larger ones for whole recipes. If buying frozen, ensure the packaging is intact and free from freezer burn or ice crystals.
- To clean squid, peel off the skin, separate the head from the tube, and remove the ink sac. Rinse the body and tentacles under cold water. If needed, cut the tube into rings and pat dry.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oooops! One more question….
Is that a Thai chili pepper? ;)
It’s regular fresh red chili.
Hi, this sounds delish!! Can you use dried Thai basil? Also I take it dark soy sauce is sweet soy sauce?
Can I sub sherry for shoaxing?
Just trying to use what I have but don’t want to skimp on flavor either.
Thank you, can’t wait to try this!
Hi Carrie, if you cannot find Thai basil, you may use Italian basil. It’s better than dried Thai basil. Dark soy sauce is not the same as sweet soy sauce. Dark soy sauce is not sweet. If you use it, add a bit sugar to the recipe. Yes, sherry is fine.
This recipe calls for cornstarch. But the instructions missed out when it is used…