Update my dinner status, I'm making this tonight.
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Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
To clean the squid, discard the head, transparent backbone and ink bag. Peel off and discard the skin, then wash the squid and dry well. Open up the squid and, with a sharp knife, score the inside of the flesh in a criss-cross pattern. Cut the squid into pieces each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a few seconds. Remove and drain; dry well. Cut the green pepper into small triangular pieces. Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add garlic, ginger, scallions, salt and squid; continue stirring for another minute. Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with sesame oil and serve. Origin: _Taste of China_ (a Cantonese recipe). Shared by: Ed Vroone. Formatted by Cathy Harned. Posted to EAT-L Digest 19 Sep 96 Date: Fri, 20 Sep 1996 08:52:19 -0500 From: LD Goss
