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Fresh Squid, Stir-fried

Fish and Seafood

Fresh Squid, Stir-fried
2 pounds fresh squid, beak, bones, and cartilage discarded
2 Tablespoons Chinese rice wine
1 Tablespoon mushroom soy sauce
1 Tablespoon soy sauce
1 Tablespoon cornstarch
4 Chinese black mushrooms, soaked, stems discarded, caps sliced thin
1/2 cup chicken broth
2 Tablespoons vegetable oil
3 cloves fresh garlic, peeled and chopped
2 Tablespoons fresh ginger, peeled and chopped
3 shallots, peeled and minced
1 boneless pork chop, finely minced
3 scallions, cut at an angle
1/2 cup bamboo shoots, thinly sliced
1/2 teaspoon coarse salt
1/4 teaspoon ground white epper
1 Tablespoon Chinese white vinegar
1. Cut squid body into rings, chop the tentacles, and cross-hatch the outer side of the central body.
2. Put squid in boiling water for half or one minute, drain quickly, then add the rice wine, soy sauce, mushrooms, and the broth and cornstarch, stir and then add the pieces of squid. 3. Heat wok or fry pan, add the oil, then the garlic and ginger, and stir-fry for one minute before adding the ginger and the pork and stir-fry another minute, then add the scallions, shallots, and bamboo shoots, and the salt and pepper and the broth mixture. Stir until it thickens before adding the vinegar and stir, then serve.

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