Description
A quick and flavorful stir-fry featuring tender octopus with a spicy kick.
Ingredients
Scale
- 1 lb octopus, cleaned and cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/2 teaspoon red pepper flakes (or to taste)
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers (any color)
- 1/2 cup sliced onions
- 2 green onions, chopped
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together soy sauce, gochujang, rice vinegar, sesame oil, minced garlic, minced ginger, and red pepper flakes.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add the octopus pieces and stir-fry for 2-3 minutes, until lightly browned.
- Add broccoli florets, sliced bell peppers, and sliced onions to the skillet.
- Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
- Pour the prepared sauce over the octopus and vegetables.
- Toss everything together to coat evenly and cook for 1-2 minutes more, until the sauce has thickened slightly.
- Garnish with chopped green onions.
- Serve hot over cooked rice.
Notes
- Ensure octopus is cooked quickly to avoid toughness.
- Adjust red pepper flakes for desired spice level.
- Feel free to add other vegetables like carrots or snap peas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350
- Sugar: Approx. 8g
- Sodium: Approx. 800mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 3g
- Unsaturated Fat: Approx. 12g
- Trans Fat: 0g
- Carbohydrates: Approx. 25g
- Fiber: Approx. 4g
- Protein: Approx. 28g
- Cholesterol: Approx. 150mg
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