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Squid in Oyster Sauce

Fish and Seafood

Squid in Oyster Sauce
3 Tablespoons vegetable oil
4 dried squid, soaked overnight, then their head and cartilage discarded
2 Tablespoons oyster sauce
½ cup chicken stock
1 Tablespoons Chinese rice wine
2 slices fresh ginger, peeled and minced
1 scallion, cut on an angle
1 teaspoon baking soda
1. Cut squid tentacles into thin rings, their body into one-inch squares. Discard the beaks and any cartilage.
2. Heat a wok or fry pan, add the vegetable oil, then the dried squid, the chicken soup, oyster sauce, rice wine, and the ginger, and stir-fry for one minute or longer or until the squid is tender. Then add the scallion pieces and the baking soda and stir-fry another minute, then serve.

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