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CATEGORY CUISINE TAG YIELD
Seafood Chinese Seafood 6 Servings

INGREDIENTS

3 Or
4 Dried black mushrooms
1 lb Fresh squid
1 c Spanish onion
2 sl Fresh ginger root
1 tb Soy sauce
2 tb Sherry
1 tb Cornstarch
3 tb Water (up to)
3 tb Oil
1 1/2 tb Oil
1/2 c Stock
1/2 ts Salt

INSTRUCTIONS

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, http://www.erols.com/hosey.

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