Stir-Fried Squid in Two Sauces

Name: Stir-Fried Squid in Two Sauces
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 2 dessertspoons whole spring onions, finely chopped; 2 tablespoons Rich Chicken Stock or water mixed with 1 scant teaspoon cornflour; 1 dessertspoon garlic, finely chopped; 1½ teaspoons peeled fresh ginger, finely chopped; 1½ teaspoons rice wine or dry sherry; 1½ teaspoons rice wine or dry sherry; 1 dessertspoon oyster sauce; 1½ teaspoons light soy sauce; 1 dessertspoon rice wine or dry sherry; 1 dessertspoon peeled fresh ginger, finely chopped; 1 scant teaspoon bean sauce; 1 dessertspoon rice wine or dry sherry; 1½ teaspoons dark soy sauce; 1 scant teaspoon chilli bean sauce; 2 tablespoons Rich Chicken Stock or water mixed with 1 scant teaspoon cornflour; 2 tablespoons Rich Chicken Stock or water mixed with 1 scant teaspoon cornflour; 2 dessertspoons groundnut (peanut) oil; 1 scant teaspoon sugar; 1 dessertspoon fresh red chilli peppers, seeded and finely chopped; 2 pounds (900 g) small fresh squid

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Fragrant Harbour Taste

By Ken Hom

Published 1989

About

Contrasting tastes and textures are characteristic of Cantonese-Hong Kong cuisine. Here, two different sauces are employed, spicy oyster sauce for richness and chilli sauce for tang. Once the squid has been blanched, it is a quick dish to make. The result is a charming combination, delicious with noodles or rice.

Ingredients

2 pounds (900 g) small fresh squid

Asia
Hong Kong (China)
China
Guangdong
Guangzhou
Main course

Method

To clean the squid, separate the tentacles from the body, removing the entrails as you pull. Cut the tentacles just above the eyes and with your fingers remove the hard beak. Split the body lengthwise without cutting through. Remove the transparent quill and any remaining entrails. Peel off the skin. Score the body in a cross-hatch pattern by cutting halfway through the flesh at a 45-degree ang