> -----BEGIN PGP SIGNED MESSAGE----- > Hash: SHA1 > > > Has anyone successfully configured squid before? I'm trying to get > > it working on my network and am having serious problems. Is there > > anyone who can offer some advice or tips on configuring squid? > > > > Thanks, Jerry > > > > Try this: > > Kung Pao Squid > > 3/4 lb Squid tubes (or tubes and -tentacles) OR > 1 1/2 lb Whole squid, cleaned > MARINADE > 2 ts Cornstarch > 1 ts Sesame oil > 1/4 ts Salt (optional) > 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 1/2 -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 (15 -oz.), drained and cut into > 1/2 Inch cubes OR > 1 cn Sliced bamboo shoots (8 -oz.), drained > 1 1/2 ts Cornstarch dissolved in 1 -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. > > 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. > > 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 > servings. > > Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g > Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g > Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium. > > Note: Shrimp, scallops, cubed swordfish or halibut may be substituted > for the squid. > Yield: 4 servings
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