Ingredients
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3 tablespoons oyster sauce
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2 tablespoons soy sauce
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2 teaspoons toasted sesame oil
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2 teaspoons fish sauce
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1 teaspoon granulated sugar
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1/4 cup coconut oil
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1 small white onion, halved and thinly sliced
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6 scallions, cut into 2-inch pieces
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8 garlic cloves, minced
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1 tablespoon drained green peppercorns
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2 pounds cleaned squid, scored in a crosshatch pattern and cut into 2-inch pieces
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2 Thai bird chiles, sliced
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Kosher salt
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Cooked white rice, for serving
Directions
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Whisk together oyster sauce, soy sauce, sesame oil, fish sauce, and sugar in a bowl.
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Heat coconut oil in a wok. Add the onion, scallions, garlic, and peppercorns; stir-fry over high until onions are crisp-tender, about 2 minutes. Working in 2 batches, stir-fry the squid and chiles for 2 minutes. Add the sauce mixture and stir-fry until thickened, about 7 minutes. Season with salt, and serve with rice.
Originally appeared: March 2018