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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 6
1 ½ pounds fresh squid, cleaned
4 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 large cloves garlic, crushed
2 large, or to taste, fresh red chiles, thinly sliced
1 teaspoon fresh ginger, thinly sliced
1 tablespoon nam pla
1 tablespoon oyster sauce
2 tablespoons rice wine
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground white pepper
4 tablespoons fresh cilantro, chopped
Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and sauté the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with cilantro leaves and serve hot.