This dish combines contrasting textures and flavors in a single plate. The squid is quickly seared for a tender, slightly springy bite, coated in a sticky Szechuan pepper and honey glaze that delivers a sweet, spicy, and numbing sensation. Forbidden black rice provides a nutty, chewy base, while charred baby bok choy adds smoky bitterness and freshness.
Every mouthful balances richness, heat, and umami. The glaze enhances the natural sweetness of the squid, while the rice and greens anchor the dish with texture and flavor contrast. It’s a visually striking, restaurant-level dish that’s both exciting and approachable at home.
Ingredients
For the squid:
500g squid tubes and tentacles, cleaned and sliced into rings
1 tablespoon vegetable oil
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon Szechuan peppercorns, lightly crushed
1 clove garlic, minced
1 teaspoon rice vinegar
For the black rice:
1 cup forbidden black rice
2 cups water
Pinch of salt
For the charred baby bok choy:
4 baby bok choy, halved
1 tablespoon vegetable oil
Salt and black pepper to taste
Instructions
Cook black rice by rinsing and placing in a saucepan with water and salt. Bring to a boil, then reduce heat, cover, and simmer for 30–35 minutes until tender. Meanwhile, heat oil in a skillet over medium-high heat. Add garlic and lightly crushed Szechuan peppercorns, sautéing until fragrant. Add squid rings and tentacles, cooking for 2–3 minutes until just tender. Stir in honey, soy sauce, and rice vinegar, tossing to coat the squid evenly with the glaze. Remove from heat once the squid is opaque and sticky.
For the baby bok choy, heat a separate skillet over high heat with oil. Place bok choy cut-side down and sear for 2–3 minutes until charred and slightly softened. Season with salt and pepper. To plate, spoon black rice onto the center, arrange glazed squid over the top, and place charred bok choy on the side. Drizzle any remaining glaze over the squid for extra shine and flavor.
Tips
Cook squid quickly over high heat to avoid rubbery texture.
Lightly toast Szechuan peppercorns before crushing to enhance aroma.
Black rice benefits from a 10-minute resting period after cooking to improve texture.
Char bok choy just before serving for maximum color and smoky flavor.
Garnish with thinly sliced scallions or sesame seeds for added texture.