RECIPES OF CHINA

Ingredients

500 gm

1/2 tsp

1

2 tbsp

1

4

1 ts

1 tsp

1 tbsp

6 tbsp

1/2 tsp

2-4 cups

Squid
Salt

Egg white (slightly beaten)
Corn flour (cornstarch)
Red capsicum (bell pepper)
Spring onions (scallions, green onions)
Garlic (finely chopped)
Ginger (finely chopped)
Bottled chilli paste, sauce, or radish
Chicken stock
Oriental sesame oil
Peanut oil (for deep-frying & (1 tbsp for) stir-frying)

1. Prepare squid, scoring the flesh and cutting into pieces
2. Season with salt, pour over the egg white, oil and 1 1/2 tablespoons of the corn flour and mix well
3. Cover and chill for about 30 minutes
4. Cut capsicum and spring onions into bite-sized strips
5. Heat peanut oil and when moderately hot drop in the squid, stirring to keep pieces separate                                                                      (In less than a minute they will curl and become white)
6. Either scoop out the squid with a large wire spoon, or pour contents of wok through a metal strainer over a metal bowl
7. Return wok to heat and in the film of oil that remains stir-fry garlic, ginger, capsicum and spring onions for 1 minute
8. Add chilli paste, sauce, or radish and toss, then add stock and bring to the boil
9. Thicken with remaining corn flour mixed with 2 tablespoons cold water
10. Stir in squid and sesame oil, toss well

Serve immediately with steamed rice