This Squid Stir Fry with Ginger and Green Onions is super light, super fast, and super tasty. We’re talking tender squid, loads of gingery goodness, and that fresh pop from green onions—all in like 10 minutes. No heavy sauces, just clean flavors and quick cooking. Great for busy weeknights or when you wanna impress someone with something fancy-feeling but secretly low-effort.

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• Why you'll love this dish
• About the squid
• How to stir fry squid with ginger and scallions
• Ingredients
• Instructions
• Recommended Products
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• More Delicious Seafood Recipes!

Why you'll love this dish

• Quick and easy – Cooks in under 10 minutes.
• Simple ingredients – No fuss, just clean flavors.
• Great for seafood lovers – Squid absorbs the aromatics beautifully.
• Light and healthy – No heavy sauces, just a touch of seasoning.

About the squid

This was super interesting for me to research. Because 'squid' is actually such a broad term, and there are actually so many different types of 'squids' you can cook!

Best Squid 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 clean and prepare the squid

1. Remove the head and guts: Hold the body with one hand and gently pull the head and tentacles away from the body with the other. Most of the guts will come out attached.
2. Remove the quill (pen): Inside the body, you’ll find a clear, plastic-like structure—this is the quill. Pull it out and discard.
3. Clean the body: Peel off the purplish outer skin if you’d like a cleaner look (optional). Rinse the inside under cold water to remove any remaining bits.
4. Prep the tentacles: Cut just below the eyes to separate the tentacles. Discard the head and beak (a small hard nub in the center of the tentacles). Rinse thoroughly.
5. Slice the body: You can score the inside of the tube in a crosshatch pattern for texture, then slice into rings or bite-sized pieces.

How to stir fry squid with ginger and scallions

First, gather your ingredients:

• 1 lb squid (cleaned, tubes cut into rings, tentacles separated)
• 1½ tablespoon neutral oil (e.g., canola, avocado, or grapeseed)
• 1-inch knob of fresh ginger, thinly sliced or julienned
• 2 cloves garlic, thinly sliced
• 4 green onions, cut into 2-inch segments (white and green parts separated)
• Salt, to taste
• White pepper, to taste
• Optional: Splash of soy sauce or fish sauce for umami
• Optional garnish: fresh chili slices, Thai basil, or cilantro

Get the Squid Ready: Rinse the squid thoroughly under cool water. (See prepping the squid section for all the details!) Pat it completely dry with paper towels.

Sauté aromatics: Heat oil in your wok or a large skillet over medium-high heat. Add the fragrant ginger and garlic, and stir-fry them until their aroma fills your kitchen – this should only take about 30 seconds, and be careful not to let them brown.

Stir-frying the Squid: Toss in the prepared squid rings along with the white parts of the green onions. Stir-fry everything vigorously over high heat for just 1–2 minutes, until the squid turns opaque and starts to curl slightly. Watch it closely, as you don't want to overcook it!

Seasoning to Perfection: Now, season your stir-fry with salt and a pinch of white pepper to taste. For an extra layer of savory depth, consider adding a splash of soy sauce or a dash of fish sauce.

The Finishing Touch: Finally, add the vibrant green parts of the green onions to the wok. Stir-fry for another brief 15–30 seconds, just until they are slightly wilted but still bright green. Serve your delicious ginger and green onion squid stir-fry immediately!

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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.

• Three Cup Squid Stir Fry – Inspired by the famous Three Cup Chicken, this squid version is rich and aromatic with sesame oil, ginger, garlic, soy sauce, and fresh basil. It’s bold, fragrant, and totally addictive.
• 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.

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