Roasted Squid with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
Tender roasted squid paired with crispy bamboo shoots, finished with a savory garlic and ginger glaze that brings out the natural sweetness of both ingredients.
Ella x
Ingredients
- ¾ kgsquid(cleaned, cut into rings and tentacles)
- 227 gfresh bamboo shoots(sliced into 2-inch pieces)
- 5garlic cloves(minced)
- 1½ tbspfresh ginger(minced)
- 3 tbspsoy sauce
- 2 tbsprice wine vinegar
- 2 tbspsesame oil
- 3 tbspolive oil
- 2dried red chili(whole)
- 3green onions(cut into 1-inch pieces)
- 237 mlchicken broth
- 1 tspcornstarch
- 1 tspsea salt
- 1 tspblack pepper
Detail level
Instructions
- 1
Pat the cleaned squid dry with paper towels and season evenly with sea salt and black pepper. Let rest for 5 minutes to allow the seasoning to set.
Tip: Drying the squid ensures it develops a nice golden exterior when roasted.
- 2
Preheat your oven to 425°F (220°C). Heat 2 tbsp of olive oil in a large oven-safe skillet over high heat until shimmering.
Tip: An oven-safe skillet allows you to start on the stovetop and finish in the oven for even cooking.
- 3
Working in batches if needed, add the squid rings and tentacles to the hot skillet and sear for 1-2 minutes per side until lightly golden. Transfer to a plate.
Tip: Don't overcrowd the pan; searing in batches ensures better browning and prevents steaming.
- 4
In the same skillet, add the remaining 1 tbsp of olive oil and sauté the bamboo shoots over medium-high heat for 3 minutes until they develop light color, then set aside.
Tip: Bamboo shoots benefit from direct heat to enhance their slightly nutty flavor.
- 5
Reduce heat to medium, add minced garlic and ginger to the skillet, and cook for 30 seconds until fragrant. Add the whole dried chilies and toast for another 20 seconds.
Tip: Toasting the chilies releases their essential oils and deepens the overall flavor profile.
- 6
Whisk together soy sauce, rice wine vinegar, sesame oil, and chicken broth in a small bowl. Mix cornstarch with 1 tbsp water to create a slurry.
Tip: Combining your liquid ingredients beforehand prevents lumps and ensures even distribution.
- 7
Pour the sauce mixture into the skillet and bring to a gentle simmer. Add the cornstarch slurry while stirring constantly until the sauce thickens slightly, about 1 minute.
Tip: The sauce should coat the back of a spoon lightly when ready.
- 8
Return the squid and bamboo shoots to the skillet, tossing gently to coat with the sauce. Transfer the entire skillet to the preheated oven and roast for 8-10 minutes.
Tip: Keep the heat moderate to prevent the squid from becoming rubbery; high heat is the enemy of tender squid.
- 9
Remove from the oven and garnish generously with green onions. Discard the whole dried chilies before serving.
Tip: Fresh green onions add brightness and a mild onion flavor that complements the earthiness of bamboo shoots.
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