| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Meats, Grains |
Chinese |
Seafood |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Small Squid |
| 2 |
tb |
Vegetable Oil |
| 4 |
oz |
Lean Ground Beef |
| 1 |
c |
Chopped Cabbage |
| 1 |
c |
Chopped Fresh Bean Sprouts |
| 3 |
tb |
Finely Chopped Green Onions |
| 1 |
ts |
Crushed Garlic |
| 3 |
|
Dried Chinese Mushrooms, Soaked |
| 1 1/4 |
tb |
Light Soy Sauce |
| 2 |
ts |
Sesame Oil |
|
|
Salt And White Pepper |
| 3/4 |
c |
Light Soy Sauce |
| 1/4 |
c |
White Vinegar |
| 1/4 |
c |
White Sesame Seeds, Toasted And Ground |
| 2 |
ts |
Finely Chopped Green Onions |
INSTRUCTIONS
VINEGAR/SOY DIP
Clean the squid under running water. Remove clear inner quill, pull away
the head and tentacles, then cut off the tentacles just above the head.
Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very
finely chop the tentacles and saute in the vegetable oil with the meat,
cabbage, bean sprouts, green onion and garlic.
Drain the mushrooms, squeeze out as much water as possible, remove the
stems and chop the caps finely. Add to the pan and stir fry for 1 minute,
then add the soy sauce, sesame oil, salt and pepper.
Fill the squid with the prepared stuffing, securing the opening with wooden
picks. Set in a lightly oiled dish, sprinkle on a little extra sesame oil
and steam over rapidly boiling water for about 20 minutes. Remove from the
steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.
Alternatively, the squid can be steamed for 10 minutes, then deep-fried
until crisp and golden on the surface in a mixture of 4 parts vegetable oil
to 1 part sesame oil.
Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in
the refrigerator without the green onions, one day with the green onions.
Typed by Syd Bigger.
Recipes sent to me from Bill, wight@odc.net
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