| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Fresh squid |
| 1 | Scallion stalk | |
| 1 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 2 | T | Water |
| 2 | T | Oil |
| 1 | T | Soy sauce |
| 1 | T | Sherry |
INSTRUCTIONS
Clean squid and cut in 1-inch squares. Cut scallion stalk in 1-inch sections. Crush ginger root. Blend cornstarch and cold water to a paste. Heat oil. Add scallion and ginger root; stir-fry a few times. Add squid and stir-fry to coat with oil (about 1 minute). Sprinkle with soy sauce and sherry; stir-fry 2 minutes more. 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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Nutrition (calculated from recipe ingredients)
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Calories: 278
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 294.8mg
Sodium: 482.2mg
Potassium: 348.6mg
Carbohydrates: 11.9g
Fiber: <1g
Sugar: <1g
Protein: 20.7g