Today’s recipe was a little on the wild side – a great combo of Southeast Asian ingredients and traditional stir-fry technique. I personally love using exotic ingredients – its not every day you get to cook with squid! What did you think? Leave a comment below and/or a link to your blog post!
Photo courtesy WW member Irene Hensley Seales (click picture to read her post on the recipe)
And don’t forget – you can purchase a Wok Wednesday’s t-shirt on Grace’s website using the link below. Show the world that you’re a dedicated Wokker!
http://www.graceyoung.com/2014/07/wok-wednesdays-tee-shirts/
wokwednesdays 
Such an artistic looking dish!
http://myculinarymission.blogspot.com/2014/10/wok-wednesdays-malaysian-style-stir.html
Cathy, You’re absolutely right that hot sauce and fresh pineapple are the dynamic duo—and of course flavored with squid. Your photo of the fanned out squid bodies and tentacles made me smile. Great photo and as always loved your post! Thank you!
Thanks for the shoutout Matthew and Grace, and for the revelation that pineapple and hot sauce were so made for each other!
Irene, I’m so glad you made BOTH squid stir-fries and loved them both! Also, happy to hear that Whole Foods carries squid. I was worried about readers being able to find it. Squid is fabulous stir-fried. I hope after cooks read your post they’ll experiment.
The whole experience was fun and delicious.
Here’s mine. Way late, but delicious. http://www.karenskitchenstories.com/2014/10/malaysian-style-stir-fried-squid-and.html
Karen, I just LOVE your photos. It’s stunning. And I was pleased to hear that sriracha works well in place of the LIngham hot sauce. I know that’s not an easy sauce to find.