Three Cup Squid
Ingredients
The squid
-
12
oz
squid, cleaned and cut into rings
The sauce
-
2
tablespoons
sesame oil
-
6
cloves
garlic, skin peeled
-
6
slices
ginger
-
2
tablespoons
soy sauce
-
1
tablespoon
dark soy sauce
-
1½
tablespoons
Shaoxing wine or Chinese rice wine
-
1
teaspoon
cornstarch
-
1
teaspoon
water
-
1
red chili
seeded and sliced
-
¼
cup
packed Asian basil leaves, with purple stems removed
Instructions
- Clean the squid thoroughly, cut it into pieces, and rinse with cold water.
- Bring a pot of water to a boil, quickly blanch the squid for 5-10 seconds, drain, and set aside.
- Heat a skillet on high and add sesame oil, then stir-fry the garlic and ginger until aromatic.
- Add the squid and stir quickly for a few seconds.
- Add soy sauce, dark soy sauce, Shaoxing wine, and the cornstarch mixture, stirring to coat the squid.
- Mix in the red chili and basil leaves.
- Dish out and serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
4
Calories
172
Total fat
8g
Total carbohydrates
7g
Total protein
15g
Sodium
794mg
Cholesterol
198mg
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