Kung Pao Squid

Title: KUNG PAO SQUID

Categories: Chinese, Seafood

Yield: 4 servings

3/4 lb Squid tubes

-tentacles) OR 1 1/2 lb Whole squid, cleaned

--MARINADE--

2 ts Cornstarch

1 ts Sesame oil

1/4 ts Salt

1 pn Of white pepper

--CHILI SEASONING--

6 sm Dry red chilies

2 ts Minced fresh ginger

1 ts Minced or pressed garlic

1/2 ts Crushed hot red pepper or -chili flakes

--SAUCE--

1/3 c Low-salt chicken broth

3 tb Balsamic vinegar, or Chinese

-black rice vinegar

2 1/2 tb Soy sauce

5 ts Sugar

1 1/2 ts Sesame oil

--VEGETABLES--

2 tb Salad oil

2 Stalks Celery, cut into -inch slices 1 sm Green or red bell pepper,

-cut into 1 inch squares or -julienned

1 sm Onion, cut into 1 inch

-chunks, layers separated

1 cn Whole bamboo shoots

1/2 Inch cubes OR 1 cn Sliced bamboo shoots

1 1/2 ts Cornstarch dissolved in

-tablespoon of water

Cut cleaned squid tubes lengthwise to open; lay flat

on a cutting board. Holding a long sharp knife at a

slight angle to the board, score the inside of the

squid tube diagonally in one direction every 1/4 inch.

Turn the squid 1/4 round and score again to produce a

crosshatch pattern. Repeat with all squid. Be careful

not to cut all the way through. Cutting along score

lines, cut each squid tube crosswise into 3/4 inch

wide strips. (The scoring will make each strip curl

when cooked.)

Combine marinade ingredients in a medium bowl. Add

squid and stir to coat; set squid aside. In separate

small bowls, combine chili seasoning and sauce

ingredients; set aside.

10 to 12 inch frying pan over high

heat. When hot, add 1 tablespoon of the oil and swirl

to coat cooking surface. Add squid and stir until

3/4 to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili

seasoning and stir until fragrant, about 10 seconds

(press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to

the wok and add cornstarch mixture. Stir until sauce

boils and thickens slightly. Serve over rice. Makes 4

239 Calories,

16 g Protein,

2 g Saturated Fat,

3 g Monounsaturated

6 g Polyunsaturated Fat,

1/3 g Omega-

3 Fat,

198 mg

Cholesterol, 735 mg Sodium.

Note: Shrimp, scallops, cubed swordfish or halibut may

be substituted for the squid.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim

Bodle 3/93 --