Kung Pao Squid
By: Anonymous
Published: Monday, December 21, 2009 - 12:01am

Ingredients




3/4 pound Squid tubes (or tubes and, tentacles) OR
1 1/2 pounds Whole squid, cleaned
2 teaspoons Cornstarch
1 teaspoon Sesame oil
1/4 teaspoon Salt, (optional)
1 pch white pepper
6 smalls Dry red chilies
2 teaspoons Minced fresh ginger
1 teaspoon Minced or pressed garlic
1/2 teaspoon Crushed hot red pepper or, chili flakes
 cup Low-salt chicken broth
3 tablespoons Balsamic vinegar, or Chinese
rice vinegar
2 1/2 tablespoons Soy sauce
5 teaspoons Sugar
1 1/2 teaspoons Sesame oil
2 tablespoons Salad oil
2 stalk Celery, cut into 1/2
sl
1 small Green or red bell pepper, cut into 1 inch sq
1 small Onion -- cut into 1 inch
layers separated

Preparation

1 1 Can Whole bamboo shoots (15 - oz.), drained and cu 1 1/2 Inch cub OR1 can Sliced bamboo shoots (8 - oz.), drained 1 1/2 teaspoons Cornstarch dissolved in 1 - tablespoon of water 2 Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board. 3 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. 4 Turn the squid 1/4 round and score again to produce a crosshatch pattern. 5 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.) 6 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. 7 Place a wok or 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 opaque, 3/4 to 2 minutes. Transfer squid to a bowl. 8 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). 9 Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. 10 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. 11 Makes 4 servings. 12 Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.