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Stir-fried Squid, Cantonese-style

Fish and Seafood

Stir-fried Squid, Cantonese-style
1 pound fresh squid, cleaned, then blanched in boiling water for half minute, removed and drained, then cut in half and then into very thin strips
1/4 cup cornstarch
1/4 teaspoon Sichuan pepper or black pepper
1/4 teaspoon coarse salt
3 Tablespoons vegetable oil
3 sprigs fresh coriander, stems and leaves minced
1 scallion, minced
1 slice fresh ginger, minced
1. Mix squid strips, cornstarch, pepper and salt, and shake to remove any excess starch, and set it aside.
2. In a wok or a large fry-pan, heat oil, and blanch half the squid for half minute, remove and drain; then repeat with the rest of the squid, leaving any remaining oil in the wok.
3. Mix coriander, scallion, and ginger.
4. Reheat wok with its remaining oil, and stir-fry the coriander mixture for one minute. Mix all the squid with one tablespoon of the cornstarch mixture, then add all the fried squid, and stir-fry for half minute, then plate and serve.

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