Rate this recipe
4 to 6
By Craig Claiborne
Have the squid thoroughly cleaned. Rinse well under cold running water and dry. Cut off and reserve the tentacles and cut the squid into one-inch pieces.
Heat the oil; when it is hot, add all the squid. Add the scallions and gingerroot and cook, stirring, for one minute. Add soy sauce and sherry and cook, stirring, for two minutes longer.
Mix the cornstarch and water, stir it into the squid, and cook until the sauce is boiling and translucent. Serve immediately.
© 1966 Craig Claiborne estate. All rights reserved.