| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | Chinese | Chinese, Seafood | 1 | Servings |
INGREDIENTS
| 12 | To 14 oz. squid, To 14 oz. squid cored | |
| and seeded | ||
| 3 | To 4 tb. vegetable oil | |
| 1 | Garlic clove, finely chopped | |
| 1/2 | t | Finely chopped fresh ginger |
| 1 | T | Finely chopped scallions |
| 1 | t | Salt |
| 1 | T | Black bean sauce |
| 1 | T | Chinese rice wine or |
| 1 | T | Dry sherry |
| Few drops of sesame oil |
INSTRUCTIONS
To clean the squid, discard the head, transparent backbone and ink bag. Peel off and discard the skin, then wash the squid and dry well. Open up the squid and, with a sharp knife, score the inside of the flesh in a criss-cross pattern. Cut the squid into pieces each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a few seconds. Remove and drain; dry well. Cut the green pepper into small triangular pieces. Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add garlic, ginger, scallions, salt and squid; continue stirring for another minute. Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with sesame oil and serve. Origin: Taste of China (a Cantonese recipe). Shared by: Ed Vroone. Formatted by Cathy Harned. Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss <[email protected]>
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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 124
Total Fat: 14g
Cholesterol: 0mg
Sodium: 2328mg
Potassium: 47mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g