| 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 |
sl |
Fresh ginger root |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Sherry |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water (up to) |
| 3 |
tb |
Oil |
| 1 1/2 |
tb |
Oil |
| 1/2 |
c |
Stock |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms.
3. Mince ginger root; then combine in a cup with soy sauce and sherry. In
another cup, blend cornstarch and cold water to a paste.
4. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute).
5. Add ginger-soy mixture; stir-fry 1 to 2 minutes more. Remove squid from
pan.
6. Heat remaining oil. Add sliced onion and mushrooms; stir-fry until onion
is translucent. Then return squid.
7. 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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