Recipe - Kung Pao Squid

Three fourths pound Squid tubes (or tubes and
tentacles) OR
1 One half pound Whole squid, cleaned

MARINADE
2 teaspoon Cornstarch
1 teaspoon Sesame oil
One fourth teaspoon Salt (optional)
1 pn Of white pepper

CHILI SEASONING
6 small Dry red chilies
2 teaspoon Minced fresh ginger
1 teaspoon Minced or pressed garlic
One half teaspoon Crushed hot red pepper or
chili flakes

SAUCE
1/3 cup Lowsalt chicken broth
3 tablespoon Balsamic vinegar, or Chinese
black rice vinegar
2 One half tablespoon Soy sauce
5 teaspoon Sugar
1 One half teaspoon Sesame oil

VEGETABLES
2 tablespoon Salad oil
2 Stalks Celery, cut into 1/2
inch slices
1 small Green or red bell pepper,
cut into 1 inch squares or
julienned
1 small Onion, cut into 1 inch
chunks, layers separated
1 cn Whole bamboo shoots (15
oz.), drained and cut into
One half Inch cubes OR
1 cn Sliced bamboo shoots (8
oz.), drained
1 One half teaspoon 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 One fourth inch. Turn the
squid One fourth 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 Three fourths 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, Three fourths 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 Omega3 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini