Stir Fried Squid With Red Peppers Recipe
Ingredients
| Squid | 1 Pound (Fresh/Thawed Frozen) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Red peppers | 3 , chopped | |
| Rice wine/Dry sherry | 1 1⁄2 Teaspoon | |
| Garlic | 1⁄2 Teaspoon, minced | |
| Carrot | 1 , chopped | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Soy sauce | 3 Tablespoon | |
| Sugar | 1⁄2 Teaspoon | |
| Sesame oil | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Cornstarch | 1⁄2 Teaspoon | |
| Rice wine/Dry sherry | 1 Teaspoon | |
| Water | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 2616 Calories from Fat 2057
% Daily Value*
Total Fat 233 g357.8%
Saturated Fat 31.1 g155.3%
Trans Fat 0 g
Cholesterol 1056.9 mg352.3%
Sodium 4496.3 mg187.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 10.1 g40.4%
Sugars 22.6 g
Protein 78 g156.1%
Vitamin A 444.4% Vitamin C 851%
Calcium 21.2% Iron 33.9%
*Based on a 2000 Calorie diet
Directions
Remove skin; rinse again and pat dry with a paper towel.
Cut squid into 3 strips.
Lightly score inside surface with a cleaver in crisscross diagonal cuts without cutting through meat.
Cut the squid into 2" x 1-1/2" pieces.
Sprinkle with baking soda; mix well.
Let stand 20 minutes.
Heat oil in a wok over medium heat to 350°F (175°C).
Carefully lower squid pieces into hot oil with a slotted metal spoon.
Stir-fry 20 seconds.
Remove with slotted spoon.
Remove oil from wok except 3 tablespoons.
Reheat oil remaining in wok over medium heat 1 minute.
Stir-fry dried red peppers, wine and garlic about 1 minute until fragrant.
Add carrot.
Stir-fry 1 minute.
Combine ingredients for seasoning sauce in a small bowl; mix well.
Add seasoning sauce to wok.
Stir-fry until sauce thickens slightly.
Add squid.
Toss lightly to coat squid with sauce before serving.
Chef
