| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 1 | lb | Fresh squid |
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1/2 | c | Dried onion |
| 1/4 | lb | Snow peas |
| 1/3 | c | Stock |
| 1/2 | t | Sugar |
| 1 | t | Soy sauce |
| 1 | t | Cornstarch |
| 1 | t | Water |
| 3 | T | Oil |
| 1/2 | t | Salt |
INSTRUCTIONS
Clean squid and cut in 1-inch squares. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas. In one cup, combine stock, sugar and soy sauce; in another, blend cornstarch and cold water to a paste. Heat oil. Add salt, then squid; stir-fry to coat with oil (about 1 minute). Add sliced vegetables and stir-fry 1/2 minute more. Add stock-sugar mixture and heat quickly. Then cook, covered, over medium heat until vegetables are nearly done (2 to 3 minutes). Stir in blanched snow peas to heat through. Then stir in cornstarch paste to thicken. 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: 224
Calories From Fat: 117
Total Fat: 13.2g
Cholesterol: 197.4mg
Sodium: 572.5mg
Potassium: 322.2mg
Carbohydrates: 11.1g
Fiber: 1.1g
Sugar: 2.4g
Protein: 14.9g