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Photo of Garlic chilli squid and vegetable stir fry by WW

Garlic chilli squid and vegetable stir fry

Total Time
30 min
15 min
15 min
Set to sizzle? Hit the hot wok with this fast and delicious seafood stir-fry that's bursting with colour and flavour.


Calamari or squid, raw

600 g, squid hoods, cleaned

Canola oil

1 tbs

Fresh red chilli

1 whole, thinly sliced


2 clove(s), crushed

Red onion

1 small, cut into thin wedges

Baby corn

125 g, halved lengthways


1 bunch(es), trimmed, cut into 4cm lengths

Choy sum

1 bunch(es), trimmed, cut into 4cm lengths

Sugar snap peas

100 g, trimmed


100 g, red grape variety

Oyster sauce

¼ cup(s), (60ml)


  1. Cut squid hoods down the centre to open out. Use a sharp knife to lightly score a diagonal pattern on the inside of each squid. Cut squid into thick strips.
  2. Heat half the oil in a wok over high heat. Stir-fry the squid, in batches, for 1–2 minutes until just cooked through. Transfer to a plate.
  3. Add remaining oil to wok. Stir-fry the chilli and garlic for 30 seconds or until fragrant. Add the onion, corn and broccolini and stir-fry for 3–4 minutes or until vegetables are tender. Add the Chinese broccoli, sugar snap peas and tomatoes. Stir-fry for 3–4 minutes or until just tender.
  4. Return the squid to the wok with the oyster sauce and 2 tablespoons of water. Stir-fry until heated through. Serve.


SERVING SUGGESTION: Serve with steamed rice. To reduce the heat of this recipe, cut the chilli in half and scrape out the membranes and seeds (the hottest part of the plant) before slicing. Wear disposable gloves to avoid transferring the chilli oil to your eyes or mouth as it will burn.