Stir Fried Squid With Red Peppers
|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|
|Soy sauce||3 Tablespoon|
|Sesame oil||1 Teaspoon|
|Worcestershire sauce||1 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.
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.
Toss lightly to coat squid with sauce before serving.
Serving size: Complete recipe
Calories 2616 Calories from Fat 2057
% Daily Value*
Total Fat 233 g357.8%
Saturated Fat 31.1 g155.3%
Trans Fat 0 g
Cholesterol 1056.9 mg352.3%
Sodium 4496.3 mg187.3%
Total Carbohydrates 54 g18.1%
Dietary Fiber 10.1 g40.4%
Sugars 22.6 g
Protein 78 g156.1%
Vitamin A 444.4% Vitamin C 851%
Calcium 21.2% Iron 33.9%
*Based on a 2000 Calorie diet