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Three Cups Squid

Fish and Seafood

Three Cups Squid
2/3 pound fresh squid
2 Tablespoons black sesame oil
1 or 2 slices fresh ginger
2 chili peppers, seeded and sliced
2 Tablespoons Chinese rice wine
2 Tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar
dash of ground white pepper, or to taste
5 stalks basil, rinsed, leaf groupings removed from the stem
1. Clean squid inside and out, and remove the head. Cut the body into half inch rings. Rinse well, and be sure ink sack has been discarded.
2. Heat wok, then add the black sesame oil, and when it is heated, add ginger and fry for half minute before adding chili peppers, rice wine, soy sauce, salt, sugar, and ground white pepper. After one minute, add the squid and the basil and stir-fry another minute, then serve.

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