This baby octopus recipe includes snow peas and red bell pepper. A seafood and vegetable lover’s dream. See easy print recipe at the end of this post.
At home, we usually cook the baby octopus whole, only removing the head from the legs for easier cooking. If you would like to properly clean the baby octopus for this recipe (by removing the eyes and the gut), follow the tips on this video.
The two best methods for cooking octopus are 1) using high temperature, for a very short time (2-3 minutes) or 2) using low temperature for a very long time (about 45 minutes). Since this is a stir-fry, we will be using the first method.
- 1 lb. of baby octopus
- 1 lb. snow peas
- 1 large red bell pepper
- 2 medium to small tomatoes
- 3 large or 4 medium cloves of garlic, crushed and chopped
- 1 tablespoon finely grated ginger (about 3 slices)
- 1 tablespoon soy sauce
- 2 tablespoons of cooking oil
- 1 teaspoon of salt
- Prepare the baby octopus by removing the head, the eyes and gut and washing it clean. Cut the legs into bite size pieces if needed. See the link on the top of this post for video instructions.
- On a large frying pan, add 1 table-spoon of oil and allow to heat on high.
- Add the sugar, soy sauce, ginger and garlic and stir until aromatic.
- Quickly add the baby octopus and stir for 2 to 3 minutes or until just cooked. Transfer to a deep plate.
- Add the remaining oil to the frying pan.
- Follow with the tomatoes and snow peas, adding the peppers on top.
- Stir and cook for 2 to 3 minutes until snow peas are almost tender.
- Add the salt and stir.
- Add the baby octopus back, stirring completely to mix the octopus sauce and the vegetables.
- Serve with plain rice.