| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats, Vegetables |
Chinese |
Chinese, Fish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Squid, cleaned Chinese-style [See below. S.C.] |
| 1/4 |
c |
Raw peanuts, roughly chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
|
Or more fresh chile peppers, chopped |
| 1 |
ts |
Cilantro, chopped (optional) |
| 2 |
ts |
Soy sauce |
| 1/4 |
c |
Chicken stock |
| 1 |
ts |
Cornstarch dissolved in |
| 1 |
tb |
Stock or water |
| 3 |
tb |
To 4 tb vegetable oil |
INSTRUCTIONS
In traditional Chinese cooking, dishes which are part of a banquet- style
meal usually contain about 1 pound of food. This dish will serve 4 if there
are 3 other dishes besides soup; 6 if there are 6 other dishes, etc.
Saute garlic and chile peppers in half the oil over low heat in a wok or
heavy frying pan until garlic is lightly browned. Add peanuts for the last
30 seconds. Stir continuously.
Remove ingredients from the pan, add more oil, if necessary, and the squid.
Cook for 30 seconds. Return peanuts, garlic and chiles to pan. Immediately
add all but 1 Tb of the stock, soy sauce and cilantro.
Continue stir-frying for another minute. Add cornstarch mixture. When
sauce thickens, remove from heat and serve.
[Score squid diagonally at three quarter inch intervals. Turn and repeat at
right angles to original cuts. Don't cut all the way through the squid
body. Cut each scored squid body into three or four pieces.
When cooked, the squid will roll up and the crosshatching will catch and
hold the sauce. It's much easier to do than to describe. S.C.]
From "The International Squid Cookbook" by Isaac Cronin, Aris Books,
Berkeley, Ca. 1981 ISBN 0-915572-61-3
Posted by Stephen Ceideberg; February 22 1993.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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