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Squid and Red Bean Squares

Fish and Seafood

Squid and Red Bean Squares
pound fresh squid, head and cartilage removed, then mixed with two tablespoons thin soy sauce
2 Tablespoons vegetable oil
pound ground pork
2 Tablespoons Chinese rice wine
6 slices fresh ginger, peeled and sliced
1 square or 1 Tablespoons fermented red bean paste, mashed with one Tablespoon cold water
cup chicken stock
1 Tablespoon cornstarch mixed with an equal amount of cold water
1 egg white
1. Mix squid and soy sauce and set aside for twenty minutes. Then cut as in the recipe above, into rings and cross-cut squares.
2. Heat wok or fry pan and add the oil and stir-fry the pork until no longer pink, then add the rice wine, ginger, fermented red bean paste and water, and the stock and stir-fry for two more minutes.
3. No add the squid and the stock and the cornstarch mixture and stir-fry for another minute or until thick; then serve.

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