Squid Stir-Fried Chinese Style

Name: Squid Stir-Fried Chinese Style
Yield: 4 to 6 servings
Cuisine: China
Ingredients: 2 tablespoons soy sauce; 2 slices of fresh gingerroot or ½ teaspoon ground ginger; 2 scallions, trimmed and cut into 1-inch lengths; 2 tablespoons peanut or vegetable oil; 2 pounds small fresh squid; 2 tablespoons water; 1 tablespoon cornstarch; 2 tablespoons dry sherry

Preparation info

4 to 6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds small fresh squid
2 tablespoons peanut or vegetable oil

Asia
China
Fish course
Pescatarian

Method

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.