Stir-fried fresh squid and vegetables
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Fresh squid |
½ | cup | Bamboo shoots |
½ | cup | Celery |
½ | cup | Dried onion |
¼ | pounds | Snow peas |
⅓ | cup | Stock |
½ | teaspoon | Sugar |
1 | teaspoon | Soy sauce |
1 | teaspoon | Cornstarch |
1 | teaspoon | Water |
3 | tablespoons | Oil |
½ | teaspoon | Salt |
Directions
1. Clean squid and cut in 1-inch squares.
2. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas.
3. In one cup, combine stock, sugar and soy sauce; in another, blend cornstarch and cold water to a paste.
4. Heat oil. Add salt, then squid; stir-fry to coat with oil (about 1 minute).
5. Add sliced vegetables and stir-fry ½ minute more.
6. Add stock-sugar mixture and heat quickly. Then cook, covered, over medium heat until vegetables are nearly done (2 to 3 minutes).
7. Stir in blanched snow peas to heat through. Then stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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