Don’t be fooled by the lack of ingredients and sauciness in this dish compared to other stir fries. While it may be lacking in ingredients, it definitely doesn’t lack in flavour!
Seafood isn’t a common ingredient cooked in my household and when we do eat seafood, I generally prefer to have less sauces on my seafood in order to taste the natural flavours. Most of the flavour in this dish comes from the natural sweetness of the beans and squid. A touch of fish sauce gives it the umami-ness and flavour that it needs, with a hint of garlic and pepper. Not overly flavoured but just enough for a delicious quick dish to go with a steaming bowl of jasmine rice!
Apart from cleaning the squid, this is one of the quickest stir fries to make. I usually buy my baby squid in 1kg bags from the markets and clean and portion them into 200g bags to freeze. On the day I cook them, all i need to do is defrost and cook 🙂
If you have pre-cleaned squid already, this dish only takes about 10 minutes to prep and cook. Enjoy!
- 200g baby squid, skinned and cleaned, cut in quarters
- 250g green beans, cleaned and halved diagonally
- 1 large garlic of clove, minced (2 – if you like it extra garlicky)
- 1 tsp canola oil
- 1 tsp fish sauce (Viet Huong brand)
- ¼ tsp sugar
- decent pinch of pepper (you want to taste the pepperiness)
- In a wok add the oil, then add the garlic
- Saute until fragrant and very lightly browned
- Add the beans, saute for 4-5min until crispy
- Add the squid, fish sauce, sugar and pepper
- Stir until squid has curled and beans are cooked but still crispy
- Serve with a bowl of steaming jasmine rice
- Prawns also work really well with this dish and can replace the squid if needed
- I also prefer to use the smaller sized squid because I find it to be sweeter than the larger varieties