Spicy Squid Stir-Fry

Monday, June 05, 2006

Spicy Squid Stir-Fry
serves 4

750g Squid hoods
2 tbsp Szechuan seasoning
1 med brown onion
11/2 tbsp vegetable oil
2 cloves garlic, crushed
2 tbsp chinese cooking wine
1 tbsp chinese barbeque sauce
100g snow pea sprouts
1 cup bean sprouts
1/4 cup fresh coriander leaves

1. Cut squid hoods open; score on the inside surface, cut into 2cm x 6cm pieces. Combine squid and Szechuan seasoning in bowl. Cut onion into wedges.

2. Heat oil in wok and fry the squid in batches until browned and tender. Add remaining oil to wok with onion and garlic; stir-fry until onion if just tender. Return squid to wok with wine and sauce; bring to the boil.

3. Just before serving, gently toss sprouts and coriander with squid mixture.