Stir-Fried Squid with Peas

Name: Stir-Fried Squid with Peas
Yield: Serves 4
Cuisine: China
Ingredients: 1 tablespoon Shaoxing rice wine or dry sherry; 2 teaspoons finely chopped fresh root ginger; 75 ml (3 fl oz) Chicken Stock; 1½ tablespoons groundnut oil; 2 tablespoons thinly sliced garlic; 175 g (6 oz) fresh or frozen petit pois; 450 g (1 lb) squid, fresh or frozen; 2 tablespoons oyster sauce; 2 teaspoons light soy sauce; 2 teaspoons cornflour blended with 1 tablespoon water; 2 teaspoons sesame oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The Chinese love squid quickly stir-fried in a hot wok as then it is just cooked and beautifully tender. This is a subtle offering from the sea and combines well with the green peas. Once the squid is prepared, the rest of the cooking is easy. Serve it as a first course or as a main course with rice and vegetables.

Ingredients

450 g (1 lb) squid, fresh or frozen
175 g (6

Asia
China
Main course
Starter

Method

The edible parts of the squid are the tentacles and the body. If it has not been cleaned by your fishmonger, you can do it yourself by washing off the purple outer skin and pulling the head and tentacles away from the body (A). Using a small sharp knife, split the body in half and remove the transparent bony section (B). Wash the halves thoroughly under cold running water. Cut the tentacles fro