with us

4 pax   25 minutes

Good to Know

Squid are good sources of zinc, however control your portion as its rich in cholesterol


2 teaspoons cooking oil
300 g squid, cleaned and sliced
1 onion, sliced
2 bird’s eye chilli, pounded
¼ teaspoon dark soy sauce
100 g carrots, cut into florets
100 g cauliflower, cut into florets
100 ml water
1 ½ teaspoons MAGGI® Oyster Sauce
2 tomatoes, cut into wedges


1.In a wok, add in the cooking oil and wait for it to heat up.

2.When the oil is hot enough, add in the onion, garlic and bird’s eye chilli and sauté for 1 minute.

3.Next, in goes the carrot, cauliflower. Continue to sauté for another 1 minute.

4.Using a teaspoon, measure ¼ dark soy sauce,1 ½ teaspoons MAGGI® Oyster Sauce, and pour it into the wok. Then, add in the squid. Stir well.

5.Sauté the vegetables and the squid for 3 minutes.

6.Finally, add in tomatoes and stir well for 1 minute.

7.It’s a simple family favourite that’s best served with steamed rice.

Nutritional Info

Energy 86 Kcal

Protein 12g

Fat 2g

Carbs 4g

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