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Squid, Fresh and Stir-fried

Fish and Seafood

Squid, Fresh and Stir-fried
2 pounds fresh squid, heads and cartilage removed and discarded, cut open and cleaned, their main body scored
2 Tablespoons Chinese rice wine
1 Tablespoon mushroom soy sauce
1 Tablespoon cornstarch
4 Chinese black mushrooms, soaked, stems removed and discarded, caps sliced
½ cup chicken broth
2 Tablespoons vegetable oil
3 cloves fresh garlic, peeled and chopped
2 Tablespoons fresh ginger, peeled and minced
3 shallots, peeled and minced
1 boneless pork chop, chopped finely or ground
3 scallions, sliced on an angle
½ cup bamboo shoots, thinly sliced
½ teaspoon coarse salt
1/4 teaspoon ground white pepper
1 Tablespoon Chinese white vinegar
1. Cut the squid tentacles into rings ot chop them, cross-hatch the outer side of the squid body.
2. Immerse the squid pieces in boiling water for up to one minute, then drain quickly.
3. Mix rice wine, soy sauce, mushrooms, and the cornstarch, then add the squid.
4. Now heat a wok or fry pan, add the oil, and stir-fry the garlic and the ginger for one minute, then add the shallots and the pork, and stir-fry until the pork is no longer pink, then add the scallions and bamboo shoots, and the salt and pepper, and the chicken broth mixture. Stir for one minute until this thickens; then add the vinegar and the squid, stir, and serve.

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