Have you ever had Three Cup Chicken before? If you have, and you are a fan, you'll love Three Cup Squid Stir Fry (aka 三杯小卷)! This seafood dish calls for some of the same delicious ingredients such as black sesame oil, ginger, fresh basil leaves and more - creating an insanely flavorful dish!
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Three Cup Flavor
"Three Cup" is a Taiwanese flavor, and I love it! Mostly because I love basil… but who doesn't! Basil has such a delicious and flavorful taste.
So WHY is it called "Three Cup"? Well, it's because it's ingredients basically are made up mainly of 3 "cups" of sauces - Soy Sauce, Rice Wine, and Sesame Oil. We're not actually going to use full 'cups' that is more of a figure of speech.
If Three Cup sounds freakin' delicious to you too, check out my Three Cup Chicken recipe here!
Type of Squid
Technically you can use any type of squid for this, but I recommend Xiao Juan, which is smaller and more tender.
Best Options for Stir-Fries:
小卷 / 小管 / 透抽 (Small Squid / Baby Squid / Oval Squid)
- Scientific family: Flying squid (Loliginidae)
- Texture: Tender, especially when quickly cooked
- Flavor: Mild, slightly sweet
- Why it's great: Thin body cooks quickly and evenly, making it perfect for high-heat stir-frying.
軟絲 (Soft Squid)
- Scientific name: Sepioteuthis lessoniana
- Texture: Very tender, even more so than regular squid
- Flavor: Delicate and sweet
- Why it's great: Doesn't toughen up easily, making it ideal for quick wok tosses.
- This one is often preferred in upscale Taiwanese or Japanese seafood dishes.
Another good alternative is 花枝 / 烏賊 (Cuttlefish).
- Scientific order: Sepiida
- Texture: Slightly firmer than small squid, but still tender when properly sliced
- Flavor: Richer umami, more "sea" flavor
- Why it works: Best when scored (criss-cross cuts) and flash-fried to stay tender.
Not recommended... 魷魚 (Regular large squid)
- Tougher texture, can become chewy if not handled carefully-better for grilling or drying.
How to cook Three Cup Squid
First, gather your ingredients:
- 3 small squid (about 6 inches / 15 cm each), cleaned and cut into 2-inch segments
- 1 tablespoons light sesame oil
- 4 slices old ginger (about 1 inch, sliced thin)
- ½ small red chili, sliced (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (michiu or Shaoxing wine)
- 1 tablespoon sugar
- 1 small handful Thai basil leaves (about ½ loosely packed cup)
- 1 tablespoons black sesame oil
Instructions
Prepare the Squid: Rinse squid thoroughly under cold water. Remove the head by gently pulling it away from the body. Discard the quill (a long, clear, plastic-like piece inside the body-also known as the "pen"). Cut the cleaned body into 2-inch rings, and trim large tentacles into bite-sized pieces.
Bring a pot of water to a boil. Blanch the squid for 20 seconds, then drain and set aside.
Cook the Aromatics: Heat light sesame oil in a wok or large skillet over medium heat. Add the ginger and chili (if using), and stir-fry for 1 minute, until fragrant.
Stir-Fry the Squid: Add the blanched squid to the wok and stir to combine. Pour in the soy sauce, rice wine, and sugar. Stir well to evenly coat the squid with the sauce.
Add the Basil: Add the Thai basil leaves and toss gently to combine. Drizzle with the black sesame oil, if desired, for extra aroma.
Serve: Remove from heat and serve hot with steamed rice.
Three Cup Squid
A fragrant and savory Taiwanese-style squid stir-fry made with the classic “three cup” trio: soy sauce, rice wine, and sesame oil. Quick to make and packed with bold flavor.
Ingredients
- 3 small squid (about 6 inches / 15 cm each), cleaned and cut into 2-inch segments
- 1 tablespoons light sesame oil
- 4 slices old ginger (about 1 inch, sliced thin)
- ½ small red chili, sliced (optional)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (michiu or Shaoxing wine)
- 1 tablespoon sugar
- 1 small handful Thai basil leaves (about ½ loosely packed cup)
- 1 tablespoons black sesame oil
Instructions
- Prepare the Squid: Rinse the squid thoroughly under cold water. Pull off the head and discard the clear quill inside. Slice the body into 2-inch rings. Blanch in boiling water for 20 seconds, then drain and set aside.
- Blanch the Squid: Bring a pot of water to a boil. Add the cut squid and blanch for exactly 20 seconds. Immediately drain the squid using a slotted spoon or strainer and set aside. This step ensures the squid remains tender.
- Cook the Aromatics: Heat the light sesame oil in a wok or large skillet over medium heat. Add the sliced ginger and chili (if using). Stir-fry for about 1 minute, or until the ginger becomes fragrant.
- Stir-Fry the Squid: Add the blanched squid to the wok. Stir to combine it with the aromatics. Pour in the soy sauce, rice wine, and sugar. Stir well to ensure the squid is evenly coated with the flavorful sauce. Continue to cook for 2-3 minutes, allowing the sauce to slightly thicken and glaze the squid.
- Add the Basil: Add the Thai basil leaves to the wok. Toss gently to combine and allow the basil to wilt slightly, about 15-20 seconds. If desired, drizzle the black sesame oil over the squid for an extra layer of nutty aroma.
- Serve: Remove the wok from the heat.
Notes
- Fresh Squid, Quick Cooking: Source the freshest squid you can find from a local market. Remember it cooks incredibly fast – the blanching and brief stir-fry are crucial for a tender, not rubbery, result.
- Aromatic Foundation is Key: Don't skimp on the ginger, and consider using Taiwanese Mǐjiǔ Tóu (if available) for a more authentic flavor in your sauce. These aromatics are fundamental to the dish's character.
- Black Sesame Oil for Aroma: The drizzle of black sesame oil at the end is more than just flavor; it adds a signature roasted aroma that truly elevates the "Three Cup" experience. Don't miss this finishing touch!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black -
Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Flat-Bottom Wok, 10-Inch, Black - 1877054
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台灣米酒 Rice cooking wine michiu - 3 liter
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Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
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Lee Kum Kee, Pure Black Sesame Oil, 7.3 oz
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Kadoya Pure Sesame Oil, 22.10 Fluid Ounce
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 213Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 198mgSodium: 704mgCarbohydrates: 17gFiber: 2gSugar: 1gProtein: 16g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.
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More Delicious Seafood Recipes!
If you love quick seafood dishes that are packed with bold flavor, these stir fry recipes (plus one cozy soup!) are for you. Squid cooks fast and absorbs flavors beautifully, making it perfect for busy weeknights or an impressive dinner in minutes.
- Squid Stir Fry with Ginger and Green Onions - Light, fresh, and bursting with flavor, this dish lets the natural sweetness of squid shine through. The combo of ginger and scallions makes it a perfect go-to for a healthy seafood stir fry.
- Seafood Stir Fry with Shrimp and Squid - A savory mix of shrimp and squid tossed with scallions, onions, and ginger. It's fast, flavorful, and the kind of dish that makes you want seconds.
- Taiwanese Ginger Fish Soup - Warm up with this light yet comforting soup made with flaky white fish, fresh ginger, and scallions. It's soothing, simple, and a must-try if you love Taiwanese flavors.
Got questions or comments? Drop them below!