If you’re looking for a quick seafood stir-fry, here is an authentic and delicious Vietnamese squid stir-fry with Chinese celery and pineapples.
It’s a classic vegetable side dish that you can enjoy on its own or traditionally with steamed white rice for a complete meal.
It’s an easy dish that’s a bit sweet, savory, and slightly tangy from the pineapples.
This dish uses very little seasonings because we’re making full use of the different textures and natural flavors from all the vegetables.
I’m using frozen squid for this recipe that’s already prepped and scored, making it a quick recipe that comes together in under 15 minutes.
It’s perfect when you need a quick, healthy stir-fry on a busy weeknight, and any extra packs up well for leftovers or lunch the next day.
Ingredients for Muc Xao
To make this quick and easy Vietnamese squid stir-fry, gather the following ingredients:
- Squid – I’m using frozen and already prepped squid that I picked up in the freezer aisle in little baggies at my local Asian grocery store. It usually comes scored, which not only creates a beautiful presentation but also helps the sauce cling to its surface. They’re also already partially cooked, seeing how they’re white in appearance and curled up. If you don’t have squid, you can also use other similar seafood options like octopus or calamari.
- Chinese celery – Known as cần tàu in Vietnamese. These are very similar to western celery but they have much thinner stalks. They remind me of monstrous cilantro. Unlike in western cooking, the leafy tops are kept and used in the stir fry. Chinese celery is more intense than western celery, adding a bit of herbal note to the dish. If you can’t find Chinese celery, substitute with regular celery or cilantro.
- Pineapples – Adds a subtle sweetness and tartness, depending on the ripeness of the pineapples used. I also find that pan-frying the pineapple intensifies its sweetness, which means you might not need to add as much or any sugar for the seasoning.
- Cucumbers – Use any variety of your choice. I’m using Persian cucumbers, which are like mini English cucumbers. The skin is already tender and delicious, just like English cucumbers. For a Vietnamese decorative look, peel the cucumber in alternating strips (optional). We’re stir-frying the cucumbers. Bet you didn’t know you could do that with cucumbers, eh?
- Tomatoes – For that beautiful red color.
- Aromatics – Yellow onions and garlic. Sautéing these first with a bit of oil bring out their aroma before we add the other main ingredients.
- Seasonings – Just fish sauce and sugar. Depending on the sweetness of your pineapple and tomatoes, you may want to adjust the sugar.
- Neutral oil – Any neutral oil will do. I’m using vegetable oil. Only a bit is needed to sauté the onions and garlic to bring out their aroma.
How to Make Muc Xao
Step 1: Prepare the squid, celery and cucumbers
Thaw the frozen cooked squid quickly by rinsing it with a bit of warm water, then drain well and set aside.
Wash and cut the Chinese celery into large 2-inch segments. Halve the stems if they are too bulky. Set the Chinese celery aside.
Peel the cucumber in alternating strips (optional, for a decorative look), then slice at a bias into thick pieces.
Step 2: Sauté the aromatics
In a wok or large skillet over medium-high heat, add a little oil. Sauté the onions and garlic until fragrant, about one minute.
Step 3: Add pineapples and tomatoes
Toss in the pineapple and tomatoes and cook for another 2–3 minutes until they soften slightly.
If you have kids who absolutely do not like tomatoes like mine, cook the tomatoes down until they’re completely wilted so they blend into the sauce.
Step 4: Stir in the squid
Add the squid. Even though the frozen squid I’m using is already cooked, it still releases quite a bit of water, which makes a nice stir-fry sauce.
Step 5: Finish and serve
Add Chinese celery (bulky stems) and cucumbers. Cook for about 2 minutes then season with fish sauce and sugar, a little at a time to taste.
Turn off the heat and add the celery tops. Give everything a quick toss to lightly cook the tops while keeping them crisp and vibrant.
You’re done. Serve with steamed rice for a complete meal and be happy.
Storage & Reheating
Let the stir-fry cool completely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warmed through. You can also microwave it.
Avoid reheating for too long as overcooked squid will be rubbery. Not good.
How to Prepare Fresh Squid?
If you can’t find the frozen squid that already comes prepped, scored, and already cooked, here’s how to prepare fresh squid:
Pull the head and tentacles away from the body. Most of the insides will come out with it. Cut below the eyes to keep the tentacles (Don’t discard. It’s delicious!)
Pull out the long, clear cartilage inside the body. Peel off the dark skin if you want but this is optional.
Rinse the squid under cold water. Slice the body open and lay it flat. Lightly score the inside in a crisscross pattern, then cut into bite-sized pieces.
The tentacles and body are now ready to cook.
Keep in mind that fresh squid releases a lot of water as it cooks, which adds to the sauce and makes the stir-fry extra flavorful.
Vietnamese Squid Stir Fry (Mực Xào)
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A simple and flavorful stir-fry with squid, Chinese celery and pineapples. This classic Vietnamese side dish goes perfectly with steamed rice and comes together in under 15 minutes.
Ingredients
- 14 oz frozen squid (cleaned and scored)
- 5 oz Chinese celery
- 2 cucumbers (I’m using Persian cucumbers)
- Half yellow onion (peel; slice into wedges)
- 3 large garlic cloves (peel; make thick slices)
- 2 Persian cucumbers (slice at a diagonal)
- 5 oz pineapples (cut into small chunks)
- 1 large tomato (cut into wedges)
- 2 tablespoons neutral oil (I’m using vegetable oil)
- 1 tablespoon fish sauce (I’m using 3 Crabs brand)
- 1/2 teaspoon granulated sugar
Instructions
- Prepare the squid, celery and cucumbers: Thaw the frozen cooked squid quickly by rinsing it with a bit of warm water, then drain well and set aside. Wash and cut the Chinese celery into large 2-inch segments. Halve the stems if they are too bulky. Set the Chinese celery aside. Peel the cucumber in alternating strips (optional, for a decorative look), then slice at a bias into thick pieces.
- Sauté the aromatics: Pan frying the yellow onion wedges and garlic slivers. In a wok or large skillet over medium-high heat, add a little oil. Sauté the onions and garlic until fragrant, about 1 minute.
- Add pineapples and tomatoes: Toss in the pineapple and tomatoes and cook for another 2–3 minutes until they soften slightly. Add pineapples and tomatoes. If you have kids who absolutely do not like tomatoes like mine, cook the tomatoes down until they’re wilted so they blend into the sauce.
- Add the squid: Stir in the cooked squid and pan fry for about 1 minute or if using raw squid for about 2-3 minutes until they just turn white. Liquid will release which will add to the sauce.
- Finish: Add Chinese celery (bulky stems) and cucumbers. Cook for about 2 minutes then season with fish sauce and sugar, a little at a time to taste. Turn off the heat and add the celery tops. Give everything a quick toss to lightly cook the tops. Serve with steamed rice for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: stove top
- Cuisine: Asian, Vietnamese
