Taiwanese style fried squid and vegetables

Enjoy a flavourful meal with Ching He-Huang's recipe for a tasty stir-fry, combining squid, Chinese fish cakes and vegetables
By Ching-He Huang
Taiwanese style fried squid and vegetables
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 2 tbsp vegetable oil
  • 2 tsp chopped garlic
  • 2 tsp chopped ginger
  • 200 g squid, sliced
  • 50 g carrots, finely sliced
  • 200 g Chinese cabbage, shredded
  • 80 g Chinese fish cakes, sliced and fried
  • 80 g Chinese fish balls, halved and fried
  • 80 g taiwanese satay sauce
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar, or Mirin
  • 2 tbsp sesame oil
  • 200 ml boiling water
  • 1 tbsp chicken stock, , granules
  • 1 tbsp cornflour
  • 50 ml cold water
  • 80 g bean sprouts
  • 4 finely chopped spring onions


1. Heat the vegetable oil in a wok or large frying pan. 2. Add the garlic and ginger and stir-fry for one minute.  Add  the squid and stir-fry for another minute. 3. Add  the carrots and Chinese leaf and give it another minute. Then the fish cake, fried fish ball for another minute. 4. Then add the satay sauce, soy sauce, oyster sauce, rice vinegar and sesame oil and cook for a futher minute. 5. Mix together the boiling water and chicken stock granules and add to the wok. Mix together the cornflour and cold water and stir in.  Bring to the boil. 6. Add the bean sprouts and spring onions and stir-fry for another 30 seconds. Serve with steamed rice.

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