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Sauteed Squid


Sautéed Squid in Chinese Five Spice Flavor

2 lbs. Fresh small squid, well clean
3 tbsp. Vegetable Cooking oil
2 inches Fresh ginger, grated
10 stalks Scallions, cut diagonally in 1 inch length
1 medium Red pepper, seeded and slice half inch
2 pieces Fresh green chili seeded and sliced thinly
6 medium Mushrooms, wash well and sliced
11/2 tsp. Five-spiced powder
3 tbsp. Black bean sauce
4 tbsp. Chinese soy sauce
1 tsp. Brown sugar
2 tbsp. Dry Sherry or Chinese Rice Wine

Clean well and rinse the squid and pull away heads all the way through and discard the skin and dry with paper towels. 

Slit squid open and score into diamonds with sharp knife, and cut them into strips.

Heat the cooking oil in a preheated wok, fry the squid quickly , remove them from wok with slotted spoon and set aside.

Put the garlic, ginger, scallion, red bell pepper, chili and mushrooms to the remaining oil in the wok and sauté for 3 minutes.

Return the squid on the wok, mix and stir with five-spice powder, black bean sauce, soy sauce, sugar and rice wine, stir evenly. 

Bring to boil, and cook for 2 minutes and serve as soon as possible with steamed white rice or special fried rice.

Serve 6-8 people.



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Last modified: May 26, 2003