Recipe Categories
Seafood
Squid

Cullen's Fried Marinated Squid Chili Sauce

3/4 lb Squid tubes (or tubes and, tentacles) OR
1 1/2 lb Whole squid, cleaned
MARINADE
2 tsp Cornstarch
1 tsp Sesame oil
1/4 tsp Salt, (optional)
1 pch white pepper
CHILI SEASONING
6 sm Dry red chilies
2 tsp Minced fresh ginger
1 tsp Minced or pressed garlic
1/2 tsp Crushed hot red pepper or, chili flakes
SAUCE
1/3 cup Low-salt chicken broth
3 tbl Balsamic vinegar, or Chinese
    rice vinegar
2 1/2 tbl Soy sauce
5 tsp Sugar
1 1/2 tsp Sesame oil
VEGETABLES
2 tbl Salad oil
2 stalk Celery, cut into 1/2
    sl
1 sm Green or red bell pepper, cut into 1 inch squa
1 sm Onion -- cut into 1 inch
    layers separated

 Method :
1 Can Whole bamboo shoots (15 - oz.), drained and cu 1 1/2 Inch cub OR
1 can Sliced bamboo shoots (8 - oz.), drained 1 1/2 teaspoons Cornstarch dissolved in 1 - tablespoon of water
Cut 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.