Squid, Chinese Style
|Squid||1 Pound, cleaned|
|Peeled yellow onion||1⁄2|
|Water chestnuts||1 Cup (16 tbs)|
|Peanut oil||4 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Green onions||4 Small, chopped|
|Grated fresh ginger||1⁄4 Teaspoon|
|Light soy sauce||1 Tablespoon|
|Light dry sherry||1 Tablespoon|
|Chinese chicken soup||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Tablespoon|
Clean the squid, and cut into small circles
Chop up the onion, celery, and water chestnuts, and place a wok or a frying pan on the burner to heat.
When the wok is hot, add a little peanut oil, and chop in the garlic.
Immediately add the onion, celery, water chestnuts, and the green onions.
Chow or saute until the vegetables are barely cooked.
In the meantime, marinate the squid circles in the grated ginger, soy sauce, and sherry.
Add the squid and vegetables, and toss for just a moment.
Because you want all these ingredients to come to their points of fulfillment at the same time, do not overcook anything.
To thicken the dish, simply mix together the soup, cornstarch, sugar, and sesame oil, pour into the hot wok, and toss the whole for just a moment.