Overview
A popular Taiwanese stir-fry featuring tender squid infused with sesame oil, rice wine, soy sauce, and fresh basil.
IMG_1333
Dinner
Featured
Taiwanese Three Cup Squid
An authentic recipe for Taiwanese Three Cup Squid, combining tender seafood with classic aromatic herbs and rich savory sauce.
Ready in
25 min
Makes 4 servings
Prep
15m
Cook
10m
Level
Medium
About this recipe
An authentic recipe for Taiwanese Three Cup Squid, combining tender seafood with classic aromatic herbs and rich savory sauce.
A popular Taiwanese stir-fry featuring tender squid infused with sesame oil, rice wine, soy sauce, and fresh basil.
Ingredients
Main
Sauce Base
Aromatics
Finish
Equipment
- Traditional clay pot (Sha锅) or wok Best for authentic flavor and heat retention
- Wok spatula
- Cutting board
Instructions
-
Blanch the squid pieces in boiling water for 10-15 seconds, then immediately drain and set aside to prevent toughness.
-
Heat sesame oil in a clay pot or wok over medium heat.
-
Add sliced ginger and whole garlic cloves, sautéing until fragrant and golden brown.
-
Add the rock sugar, rice wine, light soy sauce, and dark soy sauce, bringing the mixture to a simmer until the sugar dissolves.
-
Add the blanched squid and sliced red chili, tossing quickly over high heat for 2-3 minutes until the sauce reduces and coats the squid.
-
Stir in the fresh Thai basil leaves right before turning off the heat, cover for 30 seconds to let the basil aroma release, and serve hot.
Nutrition
Calories
210
Protein
22g
Carbs
8g
Fat
10g
Fiber
1g
Sugar
5g
Sodium
620mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An intensely aromatic, savory, and sweet Taiwanese classic highlighted by fragrant sesame oil and fresh basil.
Pros
- Quick and easy to cook
- Bold and complex flavors
- Incredible aroma
Cons
- Squid can overcook easily if left too long
AI Insights
Summary
An authentic recipe for Taiwanese Three Cup Squid, combining tender seafood with classic aromatic herbs and rich savory sauce.
Tips
- Use fresh Thai basil rather than sweet Italian basil for authentic flavor profile
- Do not skip the quick blanching step; it prevents the squid from releasing too much water into the sauce
- Serve immediately sizzling hot in a clay pot if possible
Substitutions
- Squid → Shrimp or chicken chunks
- Shaoxing rice wine → Dry sherry or Mirin (adjust sugar accordingly)
Storage
Best consumed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
Pairing
- Warm steamed white rice
- Simple steamed Asian greens like bok choy
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
Why is it called Three Cup Chicken or Squid?
Traditionally, it uses one cup each of sesame oil, rice wine, and soy sauce, though modern recipes often scale down the oil for health reasons.
How do I keep the squid from getting rubbery?
Quickly blanching the squid beforehand and cooking it for only a couple of minutes in the sauce ensures tender texture.
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4.9 expert rating
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