Oriental Basil Oyster Sauce Octopus/ Squid (九层塔蚝油炒苏东/鱿鱼)

Octopus is a good source of protein and low fats, no matter how much you eat, you will never grow fat. It can be eaten raw or cooked, however, I prefer the chewy texture after a 3-minute quick stir fried. To prepare the dish, the difficult job would be the cleaning part of the octopus. So gotta spend a little time to clean the internal part, and peel off the mushy skin. I always do it right after i bought it from the store, before i get it froze in the freezer. This would cut the cooking time short. Normally after i slice the octopus into the size of 1.5″ x 1.5″ and engraved the surface with cross lines. This would make the texture chewy but not harden. Then i will soak the octopus into the light salt water for 3-5 mins before i get it frozen.



Octopus/Squid * 1 pcs (6 inches)

Oyster Sauce * 2 tsp

Light soy sauce * 1/2 tsp

Cooking Wine * 2 tbsp

Ginger * 5-6 slices

Garlic * 2 cloves (chop finely)

Basil leaves * 8-10 pcs


How to cook:

  1. Heat up the frying pan with oil and add in garlic and ginger, fry until fragrance
  2. Add in the octopus and stir fry quickly.
  3. Add in oyster sauce and light soy sauce mix well with the octopus.
  4. Add in the cooking wines and turn off the heat.
  5. Add the basil and mix well with all the ingredients.
  6. Ready to serve

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