Sichuanese Squid with Barley and Ume Dressed Pak Choi

Servings: 3

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
(Barley can be cooked ahead)

Ingredients

Squid

3 packs cleaned squid, about 390 g total (rings or strips)

3 Tbsp potato starch or arrowroot

1 tsp ground white pepper

1 tsp Sichuan peppercorns, lightly toasted and crushed

½ tsp five spice powder

2 Tbsp neutral oil for shallow frying (or tallow)

Aromatics and seasoning

3 cloves garlic, finely chopped

1 tsp fresh ginger, finely chopped (optional)

2 spring onions, finely sliced

1 to 2 Tbsp Shaoxing wine

1 to 2 tsp tamari, to taste

1 Tbsp toasted sesame seeds

½ to 1 tsp toasted sesame oil (for presentation)

Barley

240 g dry pearl barley (about 720 to 750 g cooked)

Pak choi with soothing dressing

6 heads pak choi (washed well to remove grit)

1 tsp ume seasoning

1 Tbsp mirin

1 Tbsp rice vinegar

1 tsp sesame oil (optional)

Method

1) Instant Pot barley method (foolproof)

  1. Rinse barley very well until water runs mostly clear.

  2. Add to Instant Pot with 720 ml water and a pinch of sea salt or a strip of kombu (optional)

  3. Pressure cook on High for 20 minutes.

  4. Allow natural release for 10 minutes, then vent remaining pressure.

  5. Drain any excess liquid and fluff.

2) Steam and dress the pak choi

  1. Steam pak choi until soft and soothing, about 4 minutes or longer if you prefer very cooked (more yin and gentler).

  2. Whisk together ume seasoning, mirin, rice vinegar, and sesame oil.

  3. Toss warm pak choi gently in the dressing.

  4. Set aside and let it absorb.

3) Prepare the squid

  1. Pat squid completely dry.

  2. Mix potato starch with white pepper, crushed Sichuan pepper, and five spice.

  3. Toss squid lightly in the starch mixture and shake off excess.

4) Cook the squid fast

  1. Heat a pan or wok until very hot.

  2. Add 2 Tbsp neutral oil.

  3. Add squid in a single layer.

  4. Cook 30 to 45 seconds per side until just opaque.

  5. Remove immediately to a plate.

Cook in batches if needed.

5) Aromatics and finish

  1. Add 1 tsp oil to the pan if dry.

  2. Add garlic and optional ginger. Fry 10 to 15 seconds only.

  3. Add spring onion whites.

  4. Splash in Shaoxing wine.

  5. Return squid to pan with tamari.

  6. Toss quickly for 10 to 20 seconds.

  7. Finish with sesame seeds, spring onion greens, and optional sesame oil.

Turn off heat early. Residual warmth finishes it.

6) Serve

  • Spoon warm barley into bowls.

  • Top with squid.

  • Serve pak choi generously on the side or folded through the grain.

Yin–Yang Balance

This bowl balances movement and grounding. The squid and Sichuan aromatics provide gentle yang stimulation that warms digestion and circulates energy without aggression. Barley anchors the meal with earth energy, supporting the spleen and calming the nervous system after stimulation. The ume dressed pak choi adds mineral rich sourness and yin softness, aiding assimilation and soothing the gut. Together, the dish feels warming yet restorative, satisfying without agitation.

Nutrition Facts (approx., per serving)

Energy: 540 to 610 kcal
Protein: 26 to 32 g
Fat: 12 to 16 g
Carbohydrates: 74 to 90 g
of which sugars: approx. 3 g

Rich in: iodine, selenium, vitamin B12, zinc, taurine, beta glucans, magnesium, and fibre

Notes & Variations

  • Add a few drops of black rice vinegar or lemon at the table if you want more lift.

  • This dish improves digestion when eaten warm and calmly.

Gluten free, Dairy free, Recipe, VegetarianFay IsrasenaRecipe