Instructions:
1. Prepare the squid: Ensure the squid is thoroughly cleaned. Pat dry with paper towels to prevent splattering during stir-frying.
2. Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, and white pepper. Set aside.
3. Heat the wok or large skillet: Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering.
4. Stir-fry aromatics: Add the minced garlic and grated ginger to the hot oil. Stir-fry for 30 seconds until fragrant.
5. Add vegetables: Add the sliced carrots and onions to the wok. Stir-fry for 3-4 minutes until the vegetables start to soften but are still crisp-tender.
6. Cook the squid: Push the vegetables to one side of the wok. Add the squid to the empty side and stir-fry for 1-2 minutes until it turns opaque and just cooked through. Be careful not to overcook, as squid can become rubbery.
7. Combine and sauce: Stir the vegetables and squid together. Pour the prepared sauce over the mixture and toss to coat evenly.
8. Thicken the sauce: Add the chicken or vegetable broth to the wok. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
9. Serve: Remove from heat. Garnish with fresh cilantro, if desired. Serve immediately with steamed rice.
Short Tips:
* For tender squid, cook it quickly over high heat. Overcooking will make it tough.
* Prepare all your ingredients before you start stir-frying; the cooking process is very fast!
* Adjust the amount of soy sauce and oyster sauce to your taste preferences.
* Add a touch of red pepper flakes for a spicier kick.
