| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Vegetables |
Chinese |
Chinese, Seafood |
1 |
Servings |
INGREDIENTS
| 12 |
|
To 14 oz. squid |
| 1 |
md |
Green bell pepper; – cored and seeded |
| 3 |
|
To 4 tb. vegetable oil |
| 1 |
|
Garlic clove; finely chopped |
| 1/2 |
ts |
Finely chopped fresh ginger |
| 1 |
tb |
Finely chopped scallions |
| 1 |
ts |
Salt |
| 1 |
tb |
Black bean sauce |
| 1 |
tb |
Chinese rice wine or |
| 1 |
tb |
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 <ldgoss@METRONET.COM>
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