What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 7404157 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Fresh Stufed Squid

Fish and Seafood

Fresh Stufed Squid
1 pound small fresh squid, heads, wings innards, and tail sections removed
1 Tablespoon corn oil
2 cubes brown bean curd, minced
1 Tablespoon thin soy sauce
1 Tablespoon Chinese rice wine
½ Tablespoon sugar
1 Tablespoon dried Sichuan vegetable, rinsed well, and minced
1 Tablespoon cornstarch
1 Tablespoon sesame oil
2 Tablespoons mushroom soy
1 teaspoon honey
1. Cut small opening, if needed in each squid body so that there is pocket to stuff. Then mince wings and tail meat of the squid.
2. Heat oil and add minced squid, bean curd pieces, soy sauce, rice wine, sugar, and dried vegetable pieces and stir-fry for three minutes, then allow to cool, and then drain any liquid remaining, and mix solids with the cornstarch and stuff into each squid. Do not over-stuff them. Then insert toothpick to hold in the stuffing.
3. Mix mushroom say and honey.
4. Heat sesame oil and fry the squid turning them often until about half cooked, then brush with soy-honey mixture and cook for two minutes, stirring often, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720