- 2 tablespoons soy sauce
- 2 cloves garlic, finely grated
- 1 teaspoon finely grated ginger root
- 4 drops chile oil, or more to taste
- 2 tablespoons butter, divided
- 2 pounds squid, cleaned and chopped
- 1 lemon, halved (optional)
- Mix soy sauce, garlic, ginger, and chile oil together in a bowl until soy-ginger sauce is smooth.
- Heat 1 tablespoon butter in a skillet or wok over medium heat; add squid. Cook and stir squid, adding soy-ginger sauce, until sauce is reduced and thickened, 8 to 10 minutes. Remove skillet from heat and stir in butter until well integrated.
- Squeeze lemon halves over squid to serve.