Stir-fried Squidballs

SARSAYA® Oyster Sauce


  • 2 Tbsps. (30ml) Cooking oil
  • 1 cup (100g) Squidball, halved
  • 1 tsp. (5g) Ginger, minced
  • 2 Tbsps. (20g) Garlic, minced
  • 3 cups (300g) Carrots, sticks
  • 2 cups (200g) Baguio beans, sliced
  • 2 Tbsps. (30ml) Soy sauce
  • 2 Tbsps. (30ml) Vinegar, white
  • 1 Tbsp. (15g) Sugar, white
  • 1 pack (30g) SARSAYA® Oyster Sauce
  • 1/4 tsp. (1.25g) Salt, iodized
  • 1/4 tsp. (0.6g) Ground black pepper
  • 2 tsps. (10ml) Sesame oil
Garnish: (optional)
  • 1 pc. (2g) Red chili, sliced
  • 1/4 cup (10g) Coriander leaves
  • 2 Tbsps. (6g) Spring onion, chopped


  1. STIR-FRY. In a pan, heat oil. Stir-fry squidball for 2 minutes or until light brown. Add ginger and garlic then stir-fry until fragrant. Add carrots and baguio beans then cook for a minute.
  2. SEASON. Add soy sauce, vinegar, sugar, SARSAYA® Oyster Sauce, salt, and pepper. Mix well then cook for 1-2 minutes. Drizzle sesame oil then stir.
  3. SERVE. Transfer to a plate. Optional to garnish with red chili, coriander leaves, and spring onion. Serve and enjoy.

Cooking Tips

For a saucier stir-fry, you may add 1/2 cup cornstarch mixture. The suggested ratio is 1/2 cup water plus 1/2 Tbsp. cornstarch.

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ajinomoto cooking_time  Cooking Time: 8 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 14 cups (120g)

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
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Fat (g)
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Good to Know Nutrition Facts

The squid in squid balls contain Iodine that is essential for normal physical growth and brain development.


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