Calamari With Chinese Vinaigrette
|Minced garlic||1 Teaspoon|
|Rice vinegar||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Soy sauce||1 Teaspoon|
|Hot pepper sauce||1 Teaspoon|
|Pepper white||1⁄8 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Squid||1 Pound, cleaned, with tentacles separated and body cut into 1/4 -inch rings (Small Ones)|
|Snow peas||2 Ounce, ends and strings removed, cut in half diagonally|
|Celery stalks||2 , thinly sliced|
|Red onion||1⁄2 Small, thinly sliced|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
1. Combine the dressing ingredients in a small bowl and whisk until well blended; set aside.
2. Bring 4 inches of water to a boil in a medium saucepan. Add the squid, including the tentacles, and cook for 1 minute. Drain, rinse under cold running water, and drain again. Toss with 2 tablespoons of the dressing and set aside for 30 minutes.
3. Cook the snow peas in boiling water for 1 minute or until crisp-tender. Drain, rinse under cold running water, and drain again. Combine in a large salad bowl with the squid and the remaining ingredients. Stir the remaining dressing, add it to the salad, and toss to coat evenly.