Spicy Squid Egg Stir-Fry

1Crack the eggs (3 large) into a bowl, add a pinch of salt, and beat lightly until combined.

2Heat 1 tablespoon of vegetable oil (2 tablespoons) in a wok or large skillet over medium-high heat.

3Pour in the beaten eggs (3 large) and scramble gently until just set but still soft. Remove the eggs (3 large) from the wok and set aside.

4Add the remaining 1 tablespoon of vegetable oil (2 tablespoons) to the wok. Add the minced garlic (3 cloves) and chopped red chili, (1 small) stir-fry for about 30 seconds until fragrant but not browned.

5Add the sliced squid rings to the wok and stir-fry for 2-3 minutes until they turn opaque and are just cooked through.

6Mix in the soy sauce (1 tablespoon), oyster sauce (1 teaspoon), sugar (½ teaspoon), white pepper (¼ teaspoon), and water (1 tablespoon). Stir well to combine and create a slightly saucy mixture.

7Return the scrambled eggs (3 large) to the wok and gently fold them into the squid and sauce mixture, heating through for about 1 minute.

8Taste and adjust seasoning with salt if needed.

9Remove from heat, garnish with sliced green onions, (2) and serve immediately with steamed rice or noodles.