Stir-fried fresh squid w/mushrooms
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Or | |
| 4 | Dried black mushrooms | |
| 1 | pounds | Fresh squid |
| 1 | cup | Spanish onion |
| 2 | slices | Fresh ginger root |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Sherry |
| 1 | tablespoon | Cornstarch |
| 3 | tablespoons | Water (up to) |
| 3 | tablespoons | Oil |
| 1½ | tablespoon | Oil |
| ½ | cup | Stock |
| ½ | teaspoon | Salt |
Directions
1. Soak dried mushrooms.
2. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms.
3. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute).
5. Add ginger-soy mixture; stir-fry 1 to 2 minutes more. Remove squid from pan.
6. Heat remaining oil. Add sliced onion and mushrooms; stir-fry until onion is translucent. Then return squid.
7. Add stock and salt and heat quickly. Then cook, covered, 2 minutes over medium heat. Stir in cornstarch paste to thicken and serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .