How to cook Chinese Squid
- 1 pound squid, cleaned
- 1/2 peeled yellow onion
- 3 stalks celery
- A few water chestnuts
- Peanut oil
- 2 cloves garlic
- 4 green onions, chopped
- 1/4 teaspoon grated fresh ginger
- 1 tablespoon light dry sherry
- 1 tablespoon light soy sauce
- 1/4 cup Chinese chicken soup
- 1/2 tablespoon cornstarch
- Pinch of sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon Tabasco
- Clean the squid, and cut into small circles.
- Chop up the onion, celery, and water chestnuts, and place a wok or a frying pan on the burner to heat. When the wok is hot, add a little peanut oil, and chop in the garlic. Immediately add the onion, celery, water chestnuts, and the green onions. Chow or saute until the vegetables are barely cooked. In the meantime, marinate the squid circles in the grated ginger, soy sauce, and sherry.
- Add the squid and vegetables, and toss for just a moment. Because you want all these ingredients to come to their points of fulfillment at the same time, do not overcook anything. To thicken the dish, simply mix together the soup, cornstarch, sugar, and sesame oil, pour into the hot wok, and toss the whole for just a moment. Serve immediately, for this must not be cooked. It is a classic.
- If you wish to serve it northern style, simply throw in a shot of a good Tabasco. Be careful; you do not want to make the dish so hot that you cannot taste the delicate flavor of the lovely squid.
This recipe for Chinese Squid serves/makes: 6
The Chinese Squid recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Squid/Cuttlefish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed