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Stir Fried Squid with Mushroom and Broccoli

We had squid rings for dinner last night. I know sometimes I can be so cool serving crispy deep fried stuff at suspicious hours. My husband and son loved it so much devouring every crunchy crumb coated squid rings at the bottom of the dish.

The next morning they still couldn’t get enough of squid demanding I make something with squid again for lunch.

So this was what I came up with. Stir fried tender slice of squid with mushroom and broccoli. The trick to make squid very tender and juicy at the same time without being too chewy or rubbery is to cook it in very high temperature as quickly as possible. Now, as my wok was ready roaring the greasy smoke up the air. I dumped the squid slices in, and those freshest things instantly sizzled and curled up. I only stirred twice before throwing in mushroom, broccoli and the seasonings. That was where the magic happened; as the mushroom softened it released the sweet juice, the fresh and sweet flavours from vegetable muddled and mixed with the ocean saltiness from squid. It was fresh and perfect when I packed it with hot rice in my husband’s lunch box.

Stir Fried Squid with Mushroom and Broccoli

Ingredients: (2 Servings)

200 gm squid- sliced into medium sizes

1/2 onion- sliced

3 cloves garlic minced

200 gm mushroom- sliced

200 gm broccoli- sliced

1 tbsp oyster sauce

1 tbsp light soy sauce

1/4 tsp sugar

1 tsp ground white pepper

1 tbsp corn flour dissolved in a little water

2 tbsp oil


  1. Heat oil in the large pan/wok over the high heat. Once the oil starts smoking, add garlic and fry until aromatic.
  2. Add squid and stir for a few second.
  3. Add mushroom, broccoli, onion, light soy sauce, oyster sauce and sugar. Stir fry 4-5 minutes or until mushroom become soft and cook through. There should be enough liquid from mushroom in the wok, if not, add half a cup of water to create a little gravy. Thicken with corn flour mixture.
  4. Add ground white pepper at the end. Check the seasoning and serve hot with some rice.

This dish was very easy and simple. The mushroom was soft and broccoli was still juicy. I served this with some rice when Yaseen was back from school. He didn’t complain about too much broccoli in his plate, instead he gobbled the whole chunks of green with soft rice. The squid was tender and perfect. I loved that with every bite we bit the sea water gushing in our mouth, so fresh and delicious.


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