Szechuan Squid - Motojicho.us

1¼ lbs cleaned squid (discard head, tentacles, and ink sac)   1 quart water1 Tbsp peanut oil1 tsp chili oil*

½ cup diagonally sliced scallions               ½ cup thinly sliced celery              1 clove garlic, minced

2 Tbsp chicken broth                                 2 Tbsp soy sauce                           2 Tbsp dry sherry

2 tsp cornstarch                                         1 Tbsp miso (fermented soybean paste)

Directions:

Using scissors, cut squid open.  Lay flat and, using a sharp knife, score inside of squid in a diamond pattern; cut into 1½-inch pieces.  In 2-quart saucepan, bring water to boil; add squid and blanch for 30 seconds.  Drain and set aside.  In a 10-inch skillet or wok, combine oils and heat over medium heat; add scallions, celery and garlic and sauté for 1 minute.  Stir in the miso and cook for another 30 seconds longer.  In small bowl, combine broth, soy sauce, sherry and cornstarch and stir to dissolve the cornstarch; add to vegetable mixture and, stirring constantly, bring to a boil.  Add squid and cook until heated through.

* If chili oil is not available, substitute any vegetable oil and add ½ fresh chili pepper, seeded and chopped or, ¼ tsp chopped dried red chili pepper.

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