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Cuttlefish and Peach Kernels

Fish and Seafood

Cuttlefish and Peach Kernels
1/2 pound cuttlefish, skin and bones discarded, the cuttlefish pieces cut into half-inch squares
1 Tablespoon vegetable oil
3 Tablespoons peach kernels (these are the insides of the peach pits)
2 slices fresh ginger, peeled and slivered
1/2 teaspoon coarse salt
1 scallion, cut into one-quarter-inch pieces
1. Heat a wok or fry pan, and in it toss the cuttlefish pieces with the oil. Stir-fry for one minute, then add the peach kernels and ginger and half to three-quarters of a cup of boiling water. Bring this to the boil, reduce the heat, and simmer until the cuttlefish is soft. Do not overcook it.
2. Add the salt and half the scallion pieces. When the cuttlefish is done, put it in a pre-heated bowl. Then reduce the remaining liquid to two tablespoons and pour it over the cuttlefish. Put the rest of the scallions on top, and serve.

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