Sweet And Sour Squid Recipe
Ingredients
| Squid | 1 Pound | |
| Salt | 1/2 Teaspoon | |
| 1 tsp tapioca starch | ||
| 1 Tbs Chinese rice wine | ||
| 2 Tbs tree ears | ||
| 2 green peppers or 1/4 lb snow peas | ||
| Water chestnuts | 8 | |
| Ginger root slice | 2 | |
| 1 stalk scallion, cut into 1/2 inch pieces | ||
| Garlic | 1/2 Tablespoon, chopped | |
| Light soy sauce | 2 Tablespoon | |
| Sugar | 3 Tablespoon | |
| 2 Tbs Chin Kiang vinegar | ||
| 2 Tbs Chinese rice wine | ||
| 1/2 Tbs tapioca starch | ||
| Sesame oil | 1 Teaspoon | |
| 4 Tbs peanut or vegetable oil | ||
Directions
Remove the head and tentacles of the squid; save for another use.
Cut the squid open carefully to become one flat piece.
Remove the membrane and cartilage and rinse in cold water.
Score the inside crosswise and then diagonally into a crisscross pattern; then cut into 2 inch (5 cm) pieces.
Marinate with salt, tapioca starch, and wine for about 15 minutes.
Soak the tree ears in hot water for about 20 minutes.
Drain and put aside.
Cut the green pepper into 1 inch (2.5 cm) pieces; peel and slice the water chestnuts.
Combine soy sauce, sugar, vinegar, wine, tapioca starch, and sesame oil to make the seasoning sauce.
Heat 2 Tbs oil in wok.
First drop in the ginger slices, then the squid.
Stir fry over high heat until done, about 2 minutes.
Remove and set aside.
Heat another 2 Tbs oil to saute scallion and garlic, then add tree ears, water chestnut slices, and green pepper, finally stirring in the seasoning sauce.
Stir until well mixed.
Then add squid and mix well.
Cut the squid open carefully to become one flat piece.
Remove the membrane and cartilage and rinse in cold water.
Score the inside crosswise and then diagonally into a crisscross pattern; then cut into 2 inch (5 cm) pieces.
Marinate with salt, tapioca starch, and wine for about 15 minutes.
Soak the tree ears in hot water for about 20 minutes.
Drain and put aside.
Cut the green pepper into 1 inch (2.5 cm) pieces; peel and slice the water chestnuts.
Combine soy sauce, sugar, vinegar, wine, tapioca starch, and sesame oil to make the seasoning sauce.
Heat 2 Tbs oil in wok.
First drop in the ginger slices, then the squid.
Stir fry over high heat until done, about 2 minutes.
Remove and set aside.
Heat another 2 Tbs oil to saute scallion and garlic, then add tree ears, water chestnut slices, and green pepper, finally stirring in the seasoning sauce.
Stir until well mixed.
Then add squid and mix well.
Chef
