Stir-Fried Squid And Vegetables
|Squid||1 1⁄2 Pound (700 Gram)|
|Chinese mushrooms||3 (Soaked In Warm Water 20 Minutes)|
|Chinese spinach/Cabbage||1 Bunch (100 gm)|
|Oil||60 Milliliter (4 Teaspoon)|
|Grated ginger||1⁄4 Teaspoon|
|Bamboo shoots||2 Ounce (60 Gram)|
|Carrots||1⁄4 Pound, finley sliced (110 Gram)|
|Green beans||1⁄4 Pound, finely chopped (110 Gram)|
|Pepper||1⁄4 Pound, sliced (Red / Green, 110 Gram)|
|Chicken stock||125 Milliliter (1/2 Cup)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Cornstarch||10 Milliliter (2 Teaspoon, Blended With Water)|
|Water||20 Milliliter (1 1/2 Tablespoon)|
1 Pull tentacles and intestines out of squid. Pull feather out of body and discard. Cut tentacles from intestines, discard intestines. Rinse body and tentacles and peel skin from body. Drain well. Halve bodies lengthwise and score the inner surface.
2 Discard mushroom stalks and slice caps.
3 Cut spinach into 2 inch (5 cm) strips. Parboil stalks for 3 minutes, drain and refresh under cold running water. Halve onion lengthwise then cut into 4 lengthwise strips. Separate into layers. Slice bamboo shoots.
4 Heat oil in a wok. Stir-fry squid 1 minute. Add onion and stir-fry for 30 seconds.
5 Add ginger, spinach, mushrooms, bamboo shoots, carrot, beans and red or green pepper and stir-fry a further 30 seconds. Pour in chicken stock and soy sauce. Bring to a boil, reduce heat and simmer, covered, 3 minutes.
6 Stir combined cornstarch and water into sauce and cook until thickened.