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Stir Fried Squid With Red Peppers

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The Stir Fried Squid With Red Peppers was served at my restaurant opening last year. You can say that credit for the present success of my restaurant goes to this brilliant Stir Fried Squid With Red Peppers recipe! Try it!
  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)

Remove squid head and tail; rinse off any ink.
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.

Recipe Summary

Main Dish
Stir Fried

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Stir Fried Squid With Red Peppers Recipe