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Photo of Chilli Squid stir-fry by WW

Chilli Squid stir-fry

Total Time
25 min
15 min
10 min
Full of colour, this stir fry is super easy to make and packs a punch.


Canola oil

1 tbs, or sunflower oil

Calamari or squid, raw

400 g, (or calamari) hoods

Green shallot(s)

8 individual, cut into 5cm lengths

Fresh red chilli

1 whole, thinly sliced

Vegetable mix, non-starchy, fresh

420 g, stir-fry variety

Kecap manis

2 tbs

Chilli sauce

2 tbs


  1. Score the inside flesh of each squid hood in a crisscross pattern. Cut into 5cm x 3cm pieces.
  2. Heat a wok over high heat. Add 1 teaspoon oil and heat for 20 seconds. Stir-fry half the squid for 2–3 minutes or until opaque and just cooked through. Transfer to a plate. Repeat with remaining squid and 1 teaspoon oil.
  3. Reheat wok over high heat. Add remaining oil and heat for 20 seconds. Stir-fry shallots and chilli for 1 minute or until fragrant. Add stir-fry mix and stir-fry for 2–3 minutes or until just tender. Add kecap manis, chilli sauce and squid and stir-fry for 1 minute or until heated through. Serve.


SERVING SUGGESTION: Brown rice. TIP: Adjust the chilli sauce to taste as different brands vary in heat.Fresh stir-fry mix is available in packets in the fresh produce section of most supermarkets. If unavailable you can use frozen stir-fry vegetables.