Stir-Fried Cuttlefish with Green Onion, Pepper & Pickled Mustard

Why people make this dish

This stir-fry came together when a beautiful large green onion stalk found its way into the wok alongside cuttlefish, pickled mustard greens, and sweet red pepper. The result is a lovely play of colours and flavours — savory, lightly tangy, and fresh. It is the kind of simple weeknight stir-fry that feels satisfying and wholesome without much effort.

Method

1. Clean and trim the cuttlefish, then cut into thick strips. Lightly marinate with a pinch of salt, white pepper, and a little cornstarch; set aside.
2. Cut the green onion, sweet pepper, and pickled mustard greens into similar-sized strips.
3. Bring a pot of water to the boil. Blanch the cuttlefish strips until about 80% cooked (they will turn opaque and begin to curl). Drain and set aside. (Alternatively, briefly flash-fry in warm oil — this keeps the texture even more tender.)
4. Heat 2 tablespoons of oil in a wok over medium-high heat. Fry the garlic until fragrant. Add the green onion, pepper strips, and pickled mustard greens; stir-fry for about 1 minute.
5. Return the cuttlefish to the wok. Add a splash of Shaoxing wine and season to taste. Toss everything together for another minute and serve immediately.

Nourilo’s Tips

The key to tender, springy cuttlefish is not overcooking it. Pre-blanching or flash-frying in warm oil (about 80% done) before the final wok toss prevents the cuttlefish from weeping water and keeps the texture pleasantly bouncy. Work fast once everything is in the wok.