Stir-fried Fresh Squid W/mushrooms
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Chinese | Seafood | 6 | Servings |
INGREDIENTS
| 3 | Or | |
| 4 | Dried black mushrooms | |
| 1 | lb | Fresh squid |
| 1 | c | Spanish onion |
| 2 | Fresh ginger root | |
| 1 | T | Soy sauce |
| 2 | T | Sherry |
| 1 | T | Cornstarch |
| 3 | T | Water |
| 2 | up to | |
| 3 | T | Oil |
| 1 1/2 | T | Oil |
| 1/2 | c | Stock |
| 1/2 | t | Salt |
INSTRUCTIONS
Soak dried mushrooms. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute). Add ginger-soy mixture; stir-fry 1 to 2 minutes more. Remove squid from pan. Heat remaining oil. Add sliced onion and mushrooms; stir-fry until onion is translucent. Then return squid. Add stock and salt and heat quickly. Then cook, covered, 2 minutes over medium heat. 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: 330
Calories From Fat: 175
Total Fat: 19.7g
Cholesterol: 197.8mg
Sodium: 1565.4mg
Potassium: 352.1mg
Carbohydrates: 18.5g
Fiber: <1g
Sugar: <1g
Protein: 17.8g