1STEP 1 | Clean and dry both squids, score a diamond crosshatch pattern strictly on the inside surface, and cut into pieces.
Three-Cup Duo Squid (Fresh & Rehydrated)
Double texture of fresh and rehydrated squid infused with fragrant Thai basil and savory three-cup aroma!
Three-Cup Duo Squid pairs tender fresh squid with delightfully crunchy rehydrated squid in a classic Taiwanese-style three-cup preparation. Scored delicately on the inside, the squids blossom when flash-blanched and stir-fried with aromatics, Shaoxing wine, sesame oil, and soy sauce. Crispy zucchini adds freshness, while fragrant Thai basil finishes the dish with intoxicating aroma and robust wok hei.
Time23min
SuitableHome-cooking fans
MethodStir-fry
OccasionHome dinner
SeasonAll seasons
When Grandpa Meets Maria - Feasts Of Life
Full Episode Video
Ingredients（Serves 2-3）
Quick Method
2STEP 2 | Cut zucchini into thick batons, slice chili, ginger, and cut scallions into segments.
3STEP 3 | Bring a pot of water to a boil, briefly blanch both squids for a few seconds until they curl, then drain immediately.
4STEP 4 | Heat a wok with oil, then stir-fry ginger slices, garlic, and white scallion parts until fragrant.
5STEP 5 | Add the blanched squids over high heat, tossing in Shaoxing wine, sesame oil, and soy sauce sequentially.
6STEP 6 | Toss in zucchini batons and red chili slices, stir-frying quickly to retain crispness.
7STEP 7 | Add Thai basil leaves at the end, toss vigorously over high heat until the sauce glazes the ingredients, then dish up.
Tips and Pitfalls
Score the Inside Surface
Score crosshatch on the inner surface so it curls beautifully into flowers upon heating.
Flash Blanch and Drain
Quickly blanch and drain to prevent excess water from diluting wok aroma.
Three-Cup Sauce Order
Add Shaoxing wine first for aroma, followed by sesame oil and soy sauce.
Add Basil at the End
Add basil just before turning off heat so it won't darken or lose its aroma.
Overview
Three-Cup Duo Squid pairs tender fresh squid with delightfully crunchy rehydrated squid in a classic Taiwanese-style three-cup preparation. Scored delicately on the inside, the squids blossom when flash-blanched and stir-fried with aromatics, Shaoxing wine, sesame oil, and soy sauce. Crispy zucchini adds freshness, while fragrant Thai basil finishes the dish with intoxicating aroma and robust wok hei.
