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Squid and celery stir fry on a large grey plate

Squid Stir Fry with Celery

One solution to random leftover celery in the fridge: toss it in this super fast, easy and healthy squid stir fry. Ps. the crunch of celery in this dish is addictive!
4.5 from 2 votes
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Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: squid stir fry
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 2 - 4 people
Calories: 253kcal
Author: Genevieve


  • 2 stalks celery slice diagonally, about ½cm/¼inch thick (note 1)
  • 2.5 cm /1inch ginger cut into thin matchsticks
  • tablespoon oil
  • 1 tablespoon cornstarch
  • 1 cup chicken or veg stock cold

Squid marinate

  • 2 tubes squid cleaned, about 200g/7oz
  • 1 tablespoon shaoxing wine
  • ½ tablespoon oil
  • ¼ teaspoon sea salt
  • 1 pinch black pepper


  • Cut the squid down the centre so it opens up flat. Shallow score diagonally in a crisscross pattern. Make sure to not cut through the squid. Then cut the scored squid into bite sized pieces. About 5cm/2inch per piece. (note 2)
  • Combine all squid marinate ingredients in a medium sized bowl, mix well. Set aside for 15 minutes to marinate. (note 3)
  • Add 1 tablespoon oil in a large non-stick pan or skillet on high heat. Add ginger and saute for 30 seconds until it starts to golden.
  • Add marinated squid into the hot pan. Saute for 1 minute on high heat then remove, set aside. (note 4)
  • In the same pan (no need to wash), add remaining ½ tablespoon oil and celery. Saute on high heat for about 2 minutes, cooking out the rawness.
  • Add cornstarch into cold stock, mix well until no lumps. Pour into the pan, reduce heat to medium and stir through until sauce thickens.
  • Reduce heat to low, add sauted squid back into the pan. Stir through for 1 minute, sauce should reduce a little. Taste sauce, adjust for seasoning if required.
  • Serve immediately and with some rice!


Note 1. Slice the celery against the fibre grains it'll make the pieces much easier to chew on and minimise the likelihood of them getting stuck in your teeth.
Note 2. Use a sharp knife to make the criss-cross incisions onto the squid. Not only is it dangerous to cut with a blunt knife, it'll make your life soooo much easier and effortless.
Note 3. Do take the time to marinate the squid. This simple 15 minute step adds a tone of flavour into the squid and tenderises it.
Note 4. Do not overcook the squid seafood cooks quick. Like prawns/shrimp, overcooking will result in rubbery squid. Marinating them helps tenderising but it alone won't be able to salvage overcooked squid. 1 minute alone is enough to cook the squid!
Tried this recipe?Mention @Casuallypeckish or tag #casuallypeckish!


Calories: 253kcal | Carbohydrates: 12.3g | Protein: 16g | Fat: 15.2g | Saturated Fat: 1.9g | Sodium: 733mg | Potassium: 210mg | Fiber: 1.4g | Sugar: 3.3g | Calcium: 36mg