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---------- Recipe via Meal-Master (tm) v8.02
Title: KUNG PAO SQUID
Categories: Chinese, Seafood
Yield: 4 servings
3/4 lb Squid tubes (or tubes and
-tentacles) OR
1 1/2 lb Whole squid, cleaned
-------------------------MARINADE-------------------------
2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt (optional)
1 pn Of white pepper
----------------------CHILI SEASONING----------------------
6 sm Dry red chilies
2 ts Minced fresh ginger
1 ts Minced or pressed garlic
1/2 ts Crushed hot red pepper or
-chili flakes
---------------------------SAUCE---------------------------
1/3 c Low-salt chicken broth
3 tb Balsamic vinegar, or Chinese
-black rice vinegar
2 1/2 tb Soy sauce
5 ts Sugar
1 1/2 ts Sesame oil
------------------------VEGETABLES------------------------
2 tb Salad oil
2 Stalks Celery, cut into 1/2
-inch slices
1 sm Green or red bell pepper,
-cut into 1 inch squares or
-julienned
1 sm Onion, cut into 1 inch
-chunks, layers separated
1 cn Whole bamboo shoots (15
-oz.), drained and cut into
1/2 Inch cubes OR
1 cn Sliced bamboo shoots (8
-oz.), drained
1 1/2 ts Cornstarch dissolved in 1
-tablespoon of water
Cut cleaned squid tubes lengthwise to open; lay flat
on a cutting board. Holding a long sharp knife at a
slight angle to the board, score the inside of the
squid tube diagonally in one direction every 1/4 inch.
Turn the squid 1/4 round and score again to produce a
crosshatch pattern. Repeat with all squid. Be careful
not to cut all the way through. Cutting along score
lines, cut each squid tube crosswise into 3/4 inch
wide strips. (The scoring will make each strip curl
when cooked.)
Combine marinade ingredients in a medium bowl. Add
squid and stir to coat; set squid aside. In separate
small bowls, combine chili seasoning and sauce
ingredients; set aside.
Place a wok or 10 to 12 inch frying pan over high
heat. When hot, add 1 tablespoon of the oil and swirl
to coat cooking surface. Add squid and stir until
opaque, 3/4 to 2 minutes. Transfer squid to a bowl.
Add remaining tablespoon of oil to wok. Add chili
seasoning and stir until fragrant, about 10 seconds
(press lightly on whole chilies to release their heat).
Add celery, bell pepper, onion and bamboo shoots and
stir for 2 minutes. Stir in sauce mixture, cover and
cook 1 minute more. Return squid and their juices to
the wok and add cornstarch mixture. Stir until sauce
boils and thickens slightly. Serve over rice. Makes 4
servings.
Per serving: 239 Calories, 16 g Protein, 19 g
Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated
Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat, 198 mg
Cholesterol, 735 mg Sodium.
Note: Shrimp, scallops, cubed swordfish or halibut may
be substituted for the squid.
SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim
Bodle 3/93
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