I'm not sure why I don't cook this more often as it's particularly good. Perhaps because it is best prepared using fresh (not frozen) squid which requires a special trip to the right fish monger. But it's a marvelous, simple meal that showcases the subtle clean flavor of Cantonese stir-fry. Cook the squid in small batches because squid releases juices as it cooks and could make the dish soupy if you're not careful. If you score the squid with a sharp knife before stir-frying, it will make for a nicer presentation.
INGREDIENTS
8 small squid, about 12 ounces
1/8 tsp salt
1 tsp soy sauce
1 tsp Shao Hsing rice cooking wine
½ tsp sesame oil
¼ tsp sugar
¼ tsp ground white pepper
2 scallions, white portion only
½ tsp cornstarch
1 tbsp vegetable oil
1 tbsp finely shredded ginger
PREPARATION
- Cut off and reserve the tentacles attached to the squid heads. Remove the internal cartilage and heads from squid bodies and discard. Peel off the purple membrane and wash squid in several changes of water, allowing squid to thoroughly drain in colander.
- Cut each body in half lengthwise. Using a very sharp knife, lightly score the inside of the bodies with a criss-cross pattern. Cut squid into 1½ inch squares.
- Place tentacles and squid pieces in a bowl and toss with salt. Add the soy sauce, rice wine, sesame oil, sugar and pepper and stir to combine. Marinate for 15 minutes
- Remove the squid with a slotted spoon, draining well (reserve the marinade)
- Cut the scallions into 2 inch segments and finely shred
- Combine cornstarch and 1tbsp of cold water in a small bowl - stir in marinade and reserve
- Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add vegetable oil and squid, and stir-fry 1 minute. Add scallions and ginger, and stir-fry 1 minute.
- Re-stir cornstarch mixture and swirl into the wok and bring to a boil, stirring, about 30 seconds, or until slightly thickened and squid is cooked through. Serve immediately
