Kung pao squid

Yield: 4 Servings

Measure Ingredient
¾ pounds Squid tubes (or tubes and tentacles) OR
1½ pounds Whole squid, cleaned
2 teaspoons Cornstarch
1 teaspoon Sesame oil
¼ teaspoon Salt (optional)
1 pinch Of white pepper
6 smalls Dry red chilies
2 teaspoons Minced fresh ginger
1 teaspoon Minced or pressed garlic
½ teaspoon Crushed hot red pepper or chili flakes
⅓ cup Low-salt chicken broth
3 tablespoons Balsamic vinegar, or Chinese black rice vinegar
2½ tablespoon Soy sauce
5 teaspoons Sugar
1½ teaspoon Sesame oil
2 tablespoons Salad oil
2 \N Stalks Celery, cut into 1/2 inch slices
1 small Green or red bell pepper, cut into 1 inch squares or julienned
1 small Onion, cut into 1 inch chunks, layers separated
1 can Whole bamboo shoots (15 oz.), drained and cut into
½ \N Inch cubes OR
1 can Sliced bamboo shoots (8 oz.), drained
1½ teaspoon Cornstarch dissolved in 1 tablespoon of water





Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board. Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every ¼ inch.

Turn the squid ¼ round and score again to produce a crosshatch pattern. Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into ¾ inch wide strips. (The scoring will make each strip curl when cooked.)

Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside.

Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, ¾ to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice. Makes 4 servings.

Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium.

Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93

Similar recipes