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Stir Fried Squid with Snow Peas


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Stir-fried Squid with Snow Peas - 荷兰豆鱿鱼

 

squid4.jpg.3540a4037e161ad8c576dad1698de674.jpg

 

Another popular restaurant dish that can easily be made at home. The only difficult part (and it's really not that difficult) is preparing the squid. However, your seafood purveyor should be able to do that for you. I have given details below.


Ingredients


Fresh squid. I tend to prefer the smaller squid in which case I allow one or two squid per person, depending on what other dishes I'm serving. You could use whole frozen squid if fresh is unavailable. Certainly not dried squid.


Snow peas aka Mange Tout. Sugar snap peas can also be used. The final dish should be around 50% squid and 50% peas, so an amount roughly equivalent to the squid in bulk is what you are looking for. De-string if necessary and cut in half width-wise.


Cooking oil. I use rice bran oil, but any vegetable cooking oil is fine. Not olive oil, though.


Garlic.  I prefer this dish to be rather garlicky so I use one clove or more per squid. Adjust to your preference.


Ginger. An amount equivalent to that of garlic.


Red Chile. One or two small hot red chiles.


Shaoxing wine. See method. Note: Unlike elsewhere, Shaoxing wine sold in N. America is salted. So, cut back on adding salt if using American sourced Shaoxing.


Oyster sauce


Sesame oil (optional)


Salt


Preparing the squid


The squid should be cleaned and the tentacles and innards pulled out and set aside while you deal with the tubular body. Remove the internal cartilage / bone along with any remaining innards. With a sharp knife remove the "wings" then slit open the tube by sliding your knife inside and cutting down one side. Open out the now butterflied body. Remove the reddish skin (It is edible, but removing it makes for a nicer presentation. It peels off easily.) Again, using the sharp knife cut score marks on the inside at 1/8th of an inch intervals being careful not to cut all the way through. Then repeat at right angles to the original scoring, to give a cross-hatch effect. Do the same to the squid wings. Cut the body into rectangles roughly the size of a large postage stamp.

 

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Separate the tentacles from the innards by feeling for the beak, a hard growth just above the tentacles and at the start of the animal's digestive tract. Dispose of all but the tentacles. If they are long, half them.


Wash all the squid meat again.


Method


There are only two ways to cook squid and have it remain edible. Long slow cooking (an hour or more) or very rapid (a few seconds) then served immediately. Anything else and you'll be chewing on rubber. So that is why I am stir frying it. Few restaurants get this right, so I mainly eat it at home.


Heat your wok and add oil. Have a cup of water to the side. Add the garlic, ginger and chile. Should you think it's about to burn, throw in a little of that water. It will evaporate almost immediately but slow down some of the heat.

 

As soon as you can smell the fragrance of the garlic and ginger, add the peas and salt and toss until the peas are nearly cooked (Try a piece to see!). Almost finally, add the squid with a tablespoon of the Shaoxing and about the same of oyster sauce. Do not attempt to add the oyster sauce straight from the bottle. The chances of the whole bottle emptying into your dinner is high! Believe me. I've been there!


The squid will curl up and turn opaque in seconds. It's cooked. Sprinkle with a teaspoon of so of sesame oil (if used) and serve immediately!

 

Edited by liuzhou (log)
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