Stir-Fried Squid in Black Bean Sauce
NOTE: If you
can, buy cleaned squid and simply cut it into 1/2-inch rings.
Otherwise, buy 11/2 pounds uncleaned squid and use the instructions
in figures 32–36, to clean it
yourself.
3/4 pound cleaned squid, cut into 1/2-inch rings (see figure 37)
1 tablespoon soy sauce
1 tablespoon dry sherry
1 recipe Black Bean Sauce
3–4 tablespoons peanut or vegetable oil
2 celery stalks, halved lengthwise and sliced thin on the bias (see figure 15)
1/4 pound small shiitake mushrooms, stemmed and left whole (about 2 cups)
1 medium summer squash, quartered lengthwise and cut crosswise into 1/2-inch-thick triangles
1/2 pound sugar snap peas, stringed (about 3 cups)
2 tablespoons minced scallions, white parts only
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot
INSTRUCTIONS: Follow Master
Recipe instructions for Basic Stir-Fry, cooking squid in two
batches, each in 1 tablespoon oil, until opaque, about 1 minute.
Add celery and cook 11/2 minutes. Add mushrooms and cook 1 minute. Add
squash and cook 1 minute. Add peas and cook 30 to 60
seconds.