Squid Stir Fry

Squid Stirfry recipe - The Cooks Pantry


Matt Sinclair



  • 4 tubes of Coles fresh squid
  • 2 spring onions , finely sliced white section, save green section for garnish
  • 2cm piece of ginger. julienne
  • 2 Tbsp Cobram Extra Virgin Classic Olive Oil
  • 1 Tbsp Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp sriracha hot sauce
  • 1 Tbsp brown sugar
  • Fried shallots, for garnish


  • Use a small sharp knife to cut the squid tubes lengthways from opening to tip. Lay the tubes flat, inside up, on a clean work surface. Score the tube in a diamond pattern (don’t cut all the way through). Then cut into small bite size piece.
  • Add oil to a hot frying pan, add white section of spring onions, ginger and cook for 1 minute. Add squid and toss to coat, cook for 1-2 minutes or until tender. Stir in soy sauce, sriracha sauce, brown sugar and some of the green section of spring onions toss until combined.


  • Garnish with fried shallots and green section of spring onions

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