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Stir-fried Squid With Chile Sauce

Stir-fried Squid With Chile Sauce

  • Prep Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 appetizers


  • 1 pound squid, tentacles and bodies only
  • 2 tablespoons rice vinegar
  • 1 tablespoon Sriracha
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated ginger
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon salt
  • 2 cups Savoy or napa cabbage, cut into 3/4-inch squares
  • 2 dried red chile peppers, minced
  • 2 scallions, thinly sliced on a bias
  • 1 jalapeno, minced
  • 1 garlic clove, minced
  • 1 1/2 teaspoon Chinese five spice powder


  • Cut squid bodies into 1/4-inch rings.

  • In a large mixing bowl, combine squid with vinegar, Sriracha, 1 tablespoon vegetable oil, ginger, brown sugar, sesame oil, sesame seeds, and salt.

  • Heat remaining 2 tablespoons vegetable oil in a wok over medium-high heat. When hot, add squid and quickly stir-fry for 2 minutes. Add cabbage, chile peppers, scallions, jalapeno, garlic, and Chinese five spice and cook, stirring, over medium-high heat just until the cabbage just begins to wilt, about 3 to 5 minutes longer. Serve immediately.

Recipe Details