Recipe Ingredient
- 2 lb frozen squid
- 2 tablespoons dried pepper pieces
- 1 slice ginger, chopped
- 1 garlic clove, chopped
- 1 teaspoon Szechuan peppercorn
- 4 stalks celery, shredded
- 1 carrot, shredded
- 3 stalks green onion
- Cornstarch ( as needed)
- Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice wine or dry sherry
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon salt
- 4 cups oil for deep-frying and stir-frying
Instructions
- Remove the membrane from the outside of the squid. Wash and dry the squid, cleaning thoroughly. Score the squid - cutting lengthwise and crosswise, and then cutting the skin
- into diamond-shaped pieces that are about 1 inch long.
- Mix the sauce ingredients.
- Roll the squid pieces in cornstarch. Heat the wok and add oil. When the oil is ready, carefully add the squid and deep-fry for about 1 minute, until the squid curls up. Remove and set aside. Drain the oil from the wok (you can reuse the oil).
- Add about 3 tablespoons of oil to the wok, dribbling it down the sides. Add the pepper pieces, and then the garlic, ginger, and Szechuan peppercorn. Add the celery and carrot and stir-fry for a few seconds. Add the deep-fried squid and the green onions. Add the sauce, mix together well and serve hot with steamed rice.
