Stir Fried Squid & Peas
|Salad oil||2 Tablespoon|
|Fresh minced ginger||1⁄2 Teaspoon|
|Frozen peas||1 Cup (16 tbs), thawed|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Teaspoon|
|Oyster sauce||1 Tablespoon|
Clean squid by following the illustrations below.
Peel off and discard transparent speckled membrane from the hood, exposing the white meat of the hood.
Pull out the long transparent, sword-shaped shell from inside the hood and discard it.
Holding the hood in one hand and body (with tentacles) in the other, pull gently on body to separate it from hood.
Strip off and discard any material that separates easily from the body, including the ink sac.
If ink sac breaks, rinse body to remove ink.
Squeeze out and discard contents of hood; rinse inside.
Turn body upside down so tentacles are spread open.
Squeeze gently to pop out the hard, parrotlike beak from between the tentacles.
Slit hood lengthwise and open flat.
With a knife, make 1/2 inch-wide diagonal cuts across the inside of the hood.
Repeat in opposite direction so knife marks look like crosshatching.
Cut hood in roughly 2-inch square pieces.
Wash squares and tentacles, drain, and pat dry.
Heat a wok or wide frying pan over medium high heat.
When pan is hot, add 1 tablespoon of the oil.
When oil begins to heat, add ginger and stir once.
Add squid and stir-fry just until the edges curl
Remove from pan.
Heat the remaining 1 tablespoon oil.
Add peas and stir-fry for 1 minute.
Add chicken broth, soy, oyster sauce, and sugar, and bring to a boil.
Cook peas fori minute.
Blend cornstarch and water.
Add to pan, and cook, stirring, until sauce bubbles and thickens.
Return squid to pan, stir, then serve at once