• 250 g calamari cleaned ideally South Australian oysters

  • 0.25 cup Peanut Oil

  • 4 Garlic Cloves crushed

  • 1 large stick Celery finely sliced on the diagonal

  • 3 Green shallots cut into 5cm lengths

  • 2 tablespoons shao hsing wine

  • 1 tablespoon white sugar

  • 1 tablespoon light soy sauce

  • 0.5 teaspoon Sesame Oil

  • 1 teaspoon Oyster sauce

  • 0.5 cup chinese chicken stock see recipe

  • 1 teaspoon black vinegar

  • ground white pepper

  • 1 large Red chilli sliced -optional


  • 1.

    Cut the calamari down the centre so that it will open flat.

  • 2.

    Using a small sharp knife, score shallow diagonal cuts in a criss-cross pattern on inside surface.

  • 3.

    Cut scored calamari into 6 cm x 2 cm pieces.

  • 4.

    Heat the oil in a hot wok and stir-fry garlic for 1 minute.

  • 5.

    Quickly add calamari and stir-fry for 3 minutes – it will sizzle and coil.

  • 6.

    Add half the celery and half the green shallots, and stir-fry for 1 minute.

  • 7.

    Pour in wine and stir constantly for 10 seconds.

  • 8.

    Add combined sugar, soy sauce, sesame oil, oyster sauce and chicken stock, stirring quickly to combine.

  • 9.

    Simmer for 3–4 minutes, stirring often, to reduce the pot juices; the calamari should be almost cooked at this point.

  • 10.

    To finish, toss in the remaining celery and shallots, and the vinegar.

  • 11.

    Arrange calamari on a platter, sprinkle with pepper and serve immediately.

  • 12.

    If desired, garnish with chilli slices.

  • 13.

    Essence: The tender, thick and meaty calamari combines perfectly with the crunchy shallots and celery.

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Posted by KB39Report
I have cooked this twice now and its turned out perfect, calamari very tender
Posted by IAN221Report
whats with the SA oysters? maybee you need a proofreader
Posted by IAN221Report
What with the SA oysters? methinks you need a Proof Reader