14 oz. frozen, cooked squid pieces, defrosted
1 tbsp. rice wine
1 tbsp. vegetable oil
4-5 scallions, thinly sliced on the bias
2 tsp. minced ginger
1 jalapeño pepper, thinly sliced
3 tbsp. Sa Cha Sauce
1-2 tbsp. chopped cilantro
1. Frozen squid is readily available in most Asian markets. But, if you can't find it, by all means buy fresh: just clean and trim the squid, cut into 1" x 2" pieces, score the surface lightly with a sharp knife into a cross-hatch pattern, blanch briefly (10-15 seconds) in boiling hot water, drain, and set aside.
2. Pat the squid pieces dry with paper towels and place in a bowl. Combine with the rice wine.
3. Heat 1 tbsp. vegetable oil in a sauté pan or wok. When hot, add scallions, ginger, and jalapeños. Stir fry for 15-20 seconds until fragrant. Add the squid and toss briefly until combined.
4. Stir in the Sa Cha sauce. Saute for 20-30 seconds until the squid is heated through and thoroughly combined with the sauce.
5. Remove to a serving platter and garnish with chopped cilantro.