| 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 |
ts |
Sugar |
| 1 |
ts |
Soy sauce |
| 1 |
ts |
Cornstarch |
| 1 |
ts |
Water |
| 3 |
tb |
Oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Clean squid and cut in 1-inch squares.
2. Slice bamboo shoots, celery and dried onion. Stem and blanch snow peas.
3. In one cup, combine stock, sugar and soy sauce; in another, blend
cornstarch and cold water to a paste.
4. Heat oil. Add salt, then squid; stir-fry to coat with oil (about 1
minute).
5. Add sliced vegetables and stir-fry 1/2 minute more.
6. Add stock-sugar mixture and heat quickly. Then cook, covered, over
medium heat until vegetables are nearly done (2 to 3 minutes).
7. 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.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”