Stir Fried Squid and Peas Recipe

From Dorothy McNett's Recipe Book.

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Stir Fried Squid and Peas

From Dorothy McNett's recipes at The Chinese immigrants who established the fishing villages on Monterey Bay used squid for many stir fry dishes, such as this one using fresh peas. To help the squid steaks remain tender during the quick and hot method of cooking, each flat piece was scored first and then cut into 2 inch squares. This is still used sometimes, especially if the squid is big and thick.

1 pound squid
2-3 tablespoons peanut or grapeseed oil
1 small knob ginger root, minced
1 cup fresh (or frozen) peas, or 2 handfuls of peas in the pod
1/2 cup fish or vegetable stock
1 tablespoon soy sauce
2 teaspoons cornstarch
1 tablespoon water or broth

Prepare the squid by removing the tentacles, if still attached. Open the squid body out flat, and with the tip of a sharp knife, make 1/2 inch wide diagonal cuts across the inside of the squid, just to score it but not to cut it through. Repeat in opposite direction so that the knife marks look like crosshatching. Now cut the steak into about 2 inch squares and pat dry. OR, if the squid are small, simply remove the tentacles and slice into 1/2 inch slices, pat dry. Heat a wok or stir-fry pan, adding about 1 tablespoon of the oil. When hot, add the squid pieces and tentacles, cook and stir about 1 minute, or until the edges curl and the squid is more white in color. Do not overcook! Remove to a plate and reheat the pan, adding the remaining oil. Stir fry the ginger for about 30 seconds, adding the peas and cook 1 minute. Add the stock and soy sauce, bring to a boil. Blend the cornstarch with the water. Add to pan, cook and stir about 1 minute to thicken the sauce. Add the cooked squid, stirring gently. Serve immediately.

Recipe created 2012-07-22.

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