Name: Savory Squid and Bok Choy Stir Fry for a Quick Dinner Fix
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb Squid (fresh or frozen); 2 cups Baby Bok Choy (or other leafy greens); 1 Dried Chili Pepper (adjust spice level to taste); 3 cloves Garlic (minced); 1 tbsp Minced Ginger; 2 tbsp Shaoxing Wine (or dry sherry for gluten-free); 3 tbsp Soy Sauce (or tamari for gluten-free); 1 tbsp Fish Sauce; 1 tbsp Rice Vinegar; 1 tbsp Brown Sugar (adjust to taste); 1 tbsp Cornstarch (for thickening); 2 tbsp Peanut Oil (or vegetable oil); 1 tsp Salt

Have you ever stumbled upon a dish that somehow feels like a warm hug? My Quick and Healthy Squid and Bok Choy Stir Fry does just that, delivering both comfort and nutrition in one delicious bite. This homestyle Chinese recipe is a breeze to whip up and brings your weeknight dinners to life with vibrant colors and appetizing flavors. Not only is it a fantastic way to enjoy fresh seafood in a healthy light, but it also offers endless possibilities for substitutions—perfect for whatever you have on hand. Whether you’re a busy parent or just need a quick fix after a long day, this stir-fry is here to save the evening. What’s your favorite twist to make it your own?

Why is This Stir Fry So Special?

Simplicity: This Quick and Healthy Squid and Bok Choy Stir Fry is easy to prepare, making it perfect for busy weeknights.

Bursting with Flavor: With the rich umami from soy sauce and the freshness of bok choy, each bite provides a delicious explosion of taste.

Nutrient-Rich: Packed with protein and healthy omega-3s from squid, this dish is not just satisfying but good for you too!

Versatility: Feel free to swap ingredients—fresh squid or shrimp, regular bok choy or spinach—cater to your tastes or pantry availability. For more variations, try it with different proteins, like in my Garlic Butter Potatoes.

Quick to Cook: With minimal prep and cooking time, it’s the perfect solution for those evenings when time is tight but flavor is a must!

Crowd-Pleaser: Whether you’re feeding the family or hosting friends, this stir fry impresses with its vibrant presentation and delightful taste.

Squid and Bok Choy Stir Fry Ingredients

Discover the delightful flavors that await you!

For the Stir Fry

Squid – A low-fat, high-protein seafood; fresh works best, but frozen is also a solid choice.
Baby Bok Choy – Offers crisp texture and nutrition; feel free to substitute with other leafy greens if on hand.
Dried Chili Pepper – Adds a kick of heat; select your preferred spice level or swap with fresh chili varieties.
Garlic – Infuses aromatic depth, enhancing the overall flavor of the dish.
Minced Ginger – Adds warmth and a zesty aroma that complements squid beautifully.

For the Marinade & Sauce

Shaoxing Wine – Deepens flavor in the marinade; for a gluten-free option, use dry sherry.
Soy Sauce – Provides umami richness; tamari can be used as a gluten-free alternative.
Fish Sauce – Enhances savory depth; essential for that authentic taste.
Rice Vinegar – Balances the flavors with a touch of acidity.
Brown Sugar – Balances savory and sweet notes; adjust to your taste preference.
Cornstarch – Thickens the sauce, giving it a glossy finish; crucial for perfecting the texture.

For Cooking

Peanut Oil – Ideal for stir-frying due to its high smoke point; vegetable oil is a fine substitute if preferred.
Salt – Enhances the flavor of the marinade—don’t shy away from this key ingredient!

With these ingredients ready, you’re just moments away from creating a flavorful Squid and Bok Choy Stir Fry that will make your taste buds tingle!

Step‑by‑Step Instructions for Squid and Bok Choy Stir Fry

Step 1: Prepare the Squid
Begin by cleaning and slicing the squid into thin rings to ensure even cooking. In a bowl, combine the squid with Shaoxing wine and a pinch of salt, allowing it to marinate for about 15 minutes. This step not only infuses flavor but also helps to tenderize the squid, setting a delicious foundation for your Squid and Bok Choy Stir Fry.

Step 2: Make the Sauce
While the squid marinates, prepare the sauce by mixing soy sauce, brown sugar, fish sauce, rice vinegar, and cornstarch in a separate bowl. Stir until the cornstarch fully dissolves and the mixture is smooth. This sauce will become the star of your dish, coating the seafood and vegetables in a rich and flavorful glaze that brings your stir fry to life.

Step 3: Blanch the Squid
In a pot of boiling water, carefully blanch the squid for just 30 to 40 seconds until it turns opaque and slightly firm. This quick cooking helps maintain the squid’s tenderness while preventing overcooking. Once done, drain the squid and pat it dry with paper towels to remove excess water, keeping the texture just right for the upcoming stir fry.

Step 4: Stir-Fry the Aromatics
In a large skillet or wok, heat peanut oil over medium-high heat until it shimmers. Add dried chili, minced garlic, and ginger, sautéing for about 30 seconds until fragrant. This will create a lovely aromatic base for your Squid and Bok Choy Stir Fry, filling the kitchen with tantalizing aromas as you stir to blend the flavors beautifully.

Step 5: Add the Bok Choy
Next, toss in the baby bok choy and stir-fry for 2 to 3 minutes. Cook until the bok choy is slightly wilted but still bright green and crisp, showcasing its fresh appeal. The vibrant color and crunch of bok choy complement the tender squid perfectly as you continue to build the depth of flavors in your dish.

Step 6: Combine and Finish the Dish
Pour the prepared sauce over the bok choy and quickly add the blanched squid, stirring to coat everything evenly for about 30 seconds. As the sauce thickens and clings to the ingredients, the flavors meld together beautifully. Immediately transfer your Squid and Bok Choy Stir Fry to a plate to prevent overcooking and serve hot for a quick and healthy dinner.

Expert Tips for Squid and Bok Choy Stir Fry

• Marinate Properly: Allowing squid to marinate for at least 15 minutes with Shaoxing wine enhances flavor while tenderizing it for your Squid and Bok Choy Stir Fry.

• Avoid Overcooking: Squid can become chewy if overcooked; blanching for only 30-40 seconds keeps it tender.

• Prep Ingredients First: Having all ingredients prepped and ready to go ensures a smooth stir-frying process and prevents rushing.

• Customize Your Greens: Don’t feel limited to baby bok choy; feel free to swap for other greens like spinach or kale based on what you have.

• Adjust Spice Levels: It’s easy to modify the heat in your dish—start with less chili and add more to taste for a perfect kick!

• Garnish Wisely: A sprinkle of sesame seeds or thinly sliced green onions on top adds a lovely finish and extra flavor to your dish.

How to Store and Freeze Squid and Bok Choy Stir Fry

Fridge: Store any leftover squid and bok choy stir fry in an airtight container for up to 1 day. To maintain texture, avoid storing too long.

Freezer: While not recommended for best quality, you can freeze the stir fry for up to 3 months. Ensure it’s in a sealed bag to prevent freezer burn.

Reheating: Gently reheat in a skillet over low heat to avoid overcooking the squid. Add a splash of water or broth to help revitalize the sauce.

Make-Ahead Tips: Prepare ingredients in advance and store them separately in the fridge for quick assembly on busy weeknights, making the overall process seamless for your delicious squid and bok choy stir fry.

Make Ahead Options

These Squid and Bok Choy Stir Fry ingredients are ideal for meal prep enthusiasts! You can clean and slice the squid, then marinate it with Shaoxing wine and salt up to 24 hours in advance. Additionally, prepare the sauce by mixing soy sauce, brown sugar, fish sauce, rice vinegar, and cornstarch and store it in the fridge for up to 3 days. To maintain the freshness of the bok choy, cut it just before cooking to prevent wilting. When you’re ready to enjoy your stir fry, simply blanch the prepped squid and follow the cooking instructions as usual for a delicious dish that comes together effortlessly after a busy day!

Squid and Bok Choy Stir Fry Variations

Feel free to get creative with this recipe—there’s so much room to make it your own!

Protein Swap: Try shrimp or chicken as alternatives to squid. Adjust the cooking times accordingly to ensure everything is perfectly tender.
Leafy Greens Change: Replace baby bok choy with regular bok choy, kale, or spinach depending on what you’re craving. Each green adds its unique flavor and texture.
Gluten-Free Options: Use tamari instead of soy sauce and dry sherry rather than Shaoxing wine for a gluten-free dish. It’s deliciously versatile!
Spice Up: For those who love heat, add more dried chili or experiment with fresh chili varieties. You can even mix in Sriracha for an extra kick!
Taste of the Sea: Incorporate a tablespoon of oyster sauce for enhanced umami flavors. It’s a simple way to deepen the taste of your stir-fry.
Veggie Boost: Toss in bell peppers or snap peas for added color and crunch, making your dish even more vibrant and nutritious.
Coconut Twist: For a tropical flair, swap peanut oil with coconut oil, imparting a subtle sweetness that complements the seafood nicely.
Sweetness Adjustment: For a sweeter option, add a splash of pineapple juice to the sauce. The tangy sweetness pairs beautifully with the savory notes.

If you’re interested in more variations, why not try it out with some luscious flavors of Garlic Butter Potatoes or indulge in a cozy bowl of Ranch Macaroni Cheese? The possibilities are endless—let your kitchen creativity shine!

What to Serve with Quick and Healthy Squid and Bok Choy Stir Fry

Dive into an explosion of flavors with side dishes that elevate your meal from satisfying to unforgettable!

Steamed Jasmine Rice: The fluffy, aromatic rice serves as a perfect canvas to soak up the savory sauce, balancing flavors beautifully.
Garlic Noodles: These buttery, savory noodles provide a rich complement, adding a delightful twist to your Asian-inspired meal. Toss them with a hint of soy sauce for an extra punch!
Miso Soup: A warm, comforting bowl of miso soup offers a light contrast to the stir fry, enhancing the overall dining experience with its umami flavors and warmth.
Crispy Spring Rolls: These crunchy appetizers bring texture and an intriguing flavor contrast, making them an exciting start to your meal. Pair them with a sweet and tangy dipping sauce!
Sautéed Green Beans: Enjoy vibrant green beans sautéed in garlic and soy sauce for a fresh, crunchy side dish that complements the tender squid and bok choy perfectly.
Chilled Cucumber Salad: A refreshing salad with cucumbers, sesame oil, and vinegar helps cleanse the palate, adding a cool crunch to your flavors.
Chardonnay or Riesling: A chilled glass of Chardonnay or Riesling pairs beautifully, enhancing the flavors of the squid while adding a refreshing element to your meal.
Mango Sticky Rice: For a sweet finish, indulge in this classic dessert, where the creamy coconut flavor pairs delightfully with the savory notes from the main dish.

Squid and Bok Choy Stir Fry Recipe FAQs

What type of squid should I use for the best flavor?
Absolutely! For the best flavor and tenderness, I highly recommend using fresh squid. However, frozen or pre-cleaned squid tubes will also work well. Just make sure they’re thawed before marinating to ensure even cooking.

How long can I store leftover stir fry in the fridge?
You can store your leftover squid and bok choy stir fry in an airtight container in the fridge for up to 1 day. It’s best enjoyed fresh to maintain the beautiful texture of the squid and bok choy.

Can I freeze squid and bok choy stir fry? What’s the best way to do it?
While freezing isn’t ideal due to the texture change, you can freeze the stir fry for up to 3 months. Let it cool completely, then transfer it to a sealed freezer bag, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, simply thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth or water to help revive the sauce.

What should I do if my squid turns out tough?
Very! If your squid turns out tough, it’s likely due to overcooking. To prevent this, try blanching it for just 30-40 seconds, as recommended. Remember, the squid should be tender and opaque. Keep an eye on the cooking time, and if you’re uncertain, it’s better to undercook slightly, as you can always give it a quick sear later.

Can I make this dish gluten-free?
Certainly! To make your squid and bok choy stir fry gluten-free, simply substitute regular soy sauce with tamari, and use dry sherry instead of Shaoxing wine. These small changes ensure that you can enjoy this delightful dish without any gluten concerns.

Are there any ingredients I can substitute in this recipe?
Absolutely! The beauty of this stir fry lies in its versatility. You can swap baby bok choy for regular bok choy or even leafy greens like spinach or Swiss chard. If you prefer a different protein, consider using shrimp or sliced chicken, adjusting the cooking times accordingly to ensure everything is perfectly cooked.