| Squid Calomar con Chile Verde Deep Fried Squid Squid Balls Squid w/Asparagus Squid w/Green Beans Stuffed Squid |
| Squid with Asparagus ~ Preparation of squid is important in the presentation of this dish. 1 lb squid 1 tsp rice wine 1 tsp ginger juice ( see note below ) 8 asparagus spears with tips (not canned) ¼ to ⅓ lb Chinese white radish ( daikon ) 1 bamboo shoot or 1 can sliced or whole bamboo 2 tbsp vegetable oil 1 cup chicken stock ( homemade ) ½ tsp salt 1 tsp sugar 1 tbsp rice white To thicken sauce: 2 tsp cornstarch dissolved in 4 tsp water (thickening agent) 1. Under cold water clean and remove tentacles and skin. 2. Slit squid open to lay flat. Cut the squid in 3 sections vertically (lengthwise). Score the 3 sections several times vertically quite deep but not through, and then cut strips into ½ to ¾-inch wide pieces. 3. Marinate in rice wine and ginger juice for 1 hour. Blanch in boiling water for 2 minutes; remove; immediately rinse in cold water and then drain. 4. Remove lower "woody" parts of asparagus. Boil the asparagus in salted water until tender; rinse in cold water, cut into 1½-inch lengths. (asparagus should be somewhat crisp, not real soft. 5. Peel the daikon, cut into long thin (not over ¼-inch) slices. Boil until just tender; drain allow to cool. Cut daikon (radish) into ¼ x ¼ pieces (like French fries) approximately ½-inch x 1½-inch long. Cut bamboo shoots in the same manner or thinner. 6. Heat the oil in a wok and fry the radish and bamboo shoots over high heat. Add chicken stock and cook for about 5-7 minutes (if using fresh bamboo shoots) or 3-4 minutes if using canned shoots. 7. Add the rice wine, sugar, and salt; stir in the asparagus. As soon as the mixture starts to boil, add the squid and stir until the squid curls. Stir in the thickening agent, continue to cook until thickened. Serve hot. Note: Ginger juice can be substituted for ground or powdered ginger. 1 tbsp ginger juice = 1 tbsp fresh grated ginger or 1 tbsp ginger juice = 1 tsp of ground or powdered ginger. |
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