Chili Crisp Octopus Stir-Fry
Tender octopus tossed in a garlicky chili crisp sauce with scallions and a squeeze of lemon. A 15-minute skillet dinner that feels restaurant-level but tastes like comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb pre-cooked octopus (or frozen, thawed), cut into bite-sized pieces
- 3 tbsp chili crisp oil (Lao Gan Ma or equivalent)
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 4 stalks scallions, sliced into 1-inch pieces
- ½ whole lemon
Instructions
- 1
Heat chili crisp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 2
Add garlic and cook 30 seconds until fragrant, then add octopus pieces and toss to coat.
- 3
Stir in soy sauce and cook for 2–3 minutes, tossing occasionally, until octopus is heated through and edges start to crisp.
- 4
Add scallions and toss for 30 seconds until just wilted.
- 5
Squeeze lemon juice over the top and serve immediately over rice or with crusty bread.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon or spatula
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