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Ingredients
Serves 4
- 1Kg (2Lbs) Squid
- 400ml Szechuan sauce
- 4 tablespoons seasoned oil
- 2 inches root ginger crushed and chopped finely
- 6 cloves garlic thickly sliced
- 1 small onion chopped in large chunks
- 1 tablespoon dark soy sauce
- Salt and pepper to taste
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Method
| Slice the Squid into thin slices. Heat the oil in a wok until hot and add the onion and cook for 1-2 minutes until translucent but not browning at all. Add the ginger and garlic for a further minute stirring constantly. Now add the Squid and seal on all sides. Pour over the Szechuan sauce and simmer until the Squid is cooked through. |
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© Gavin McArdell 1997-2008. All rights reserved.
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