Try this Kung Pao Squid recipe, or contribute your own.
Suggest a better descriptionCut cleaned squid tubes lengthwise to open; lay flat on a cutting board. Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every 1/4 inch. Turn the squid 1/4 round and score again to produce a crosshatch pattern. Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The scoring will make each strip curl when cooked.) Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside. Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl. Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat). Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice. Makes 4 servings. Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium. Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 3/93
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Serving Size: 1 Serving (697g) | ||
Recipe Makes: 4 | ||
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Calories: 424 | ||
Calories from Fat: 86 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 589.6mg | 181 % | |
Sodium 349.5mg | 12 % | |
Potassium 1114.8mg | 29 % | |
Total Carbohydrate 40.7g | 12 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 36.5g | ||
Protein 44.3g | 63 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 424
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