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Gung Bao Squid

Fish and Seafood

Gung Bao Squid
1 cup vegetable oil
2 soaked dried squid, washed, cut in half, and cross-hatched
1/4 cup dried chili peppers, partially cut in half, seeds removed, but left attached
2 cloves garlic, peeled and minced
2 slices fresh ginger, minced
2 teaspoons granulated sugar
1 Tablespoon Chinese black vinegar
1 teaspoon cornstarch mixed with one teaspoon cold water
1 teaspoon sesame oil
1 Tablespoon Chinese rice wine
1. Heat oil, and oil-blanch the squid for one minute, remove the squid and drain well, setting the oil aside.
2. Put two tablespoons of the reserved oil into a wok or fry pan, and stir-fry the chili peppers, garlic, and ginger for one minute, then add squid, sugar, vinegar, cornstarch mixture, sesame oil, and the rice wine. Bring to the boil, transfer to a bowl, and serve.

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