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Fish and Seafood
2 pounds of squid, the bodies cut open, and cleaned
2 Tablespoons Chinese rice wine
1 Tablespoon mushroom soy sauce
1 Tablespoon cornstarch
3 Chinese black mushrooms, stems discarded, their caps sliced
1 cup chicken broth
2 Tablespoon vegetable oil
2 cloves fresh garlic, peeled and minced
2 Tablespoon fresh ginger, peeled and minced
1 boneless pork chop, ground coarsely
3 scallions, sliced on an angle
½ cup bamboo shoots, sliced thinly
½ teaspoon coarse salt
1/4 teaspoon ground white pepper
1 Tablespoon Chinese white vinegar
1. Slice tentacles of the squid into rings, the body scored cross-hatched on the top side.
2. Pour boiling water over the squid pieces for only two minutes, then drain well.
3. Mix rice wine, soy sauce, mushrooms, cornstarch, and the squid.
4. Heat wok or fry pan add oil, and stir-fry the garlic and ginger for half a minute, then add the pork and stir-fry for one to two minutes until no longer pink, then add the scallions and bamboo shoots, and the salt and pepper, and the chicken broth mixture and stir for one minute until it thickens, add the vinegar, and the squid, and serve.