| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Thai | Seafood, Thai | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh Squid, Cleaned |
| 4 | T | Vegetable Oil |
| 1 | Yellow Onion, Finely Chopped | |
| 4 | Cloves Garlic, Crushed | |
| 2 | Fresh Red Chilies, Thinly | |
| Sliced Or To Taste | ||
| 1 | t | Fresh Ginger, Thinly Sliced |
| 1 | T | Fish Sauce, Nam Pla |
| 1 | T | Oyster Sauce |
| 2 | T | Rice Wine |
| 1 | t | Salt |
| 1 | t | Brown Sugar |
| 1 | t | Ground White Pepper |
| 4 | T | Fresh Coriander, Chopped |
INSTRUCTIONS
Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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