| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh squid |
| 1 |
|
Scallion stalk |
| 1 |
sl |
Fresh ginger root |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 2 |
tb |
Oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
INSTRUCTIONS
1. Clean squid and cut in 1-inch squares. Cut scallion stalk in 1-inch
sections. Crush ginger root.
2. Blend cornstarch and cold water to a paste.
3. Heat oil. Add scallion and ginger root; stir-fry a few times. Add squid
and stir-fry to coat with oil (about 1 minute).
4. Sprinkle with soy sauce and sherry; stir-fry 2 minutes more.
5. 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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