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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a beautiful dish to serve to your guests. Hot, but yet sweet. I have also added a handful of Snow Pea Pods while sauting the bell peppers. I liked the addition of color and crunch it added to the dish. Serve over hot cooked rice. Ingredients:
10 ounces squid, cut into strips |
2 red bell peppers, sliced thinly |
3 ounces mushrooms, sliced thinly |
3 shallots, sliced thinly |
4 tablespoons soy sauce |
1 garlic clove, crushed |
1 tablespoon dry sherry |
1 tablespoon sesame seeds, toasted |
2 tablespoons sesame oil |
1 teaspoon sugar |
1 teaspoon hot chili flakes (according to your liking) |
1 teaspoon sesame oil |
Directions:
1. place sesame seeds on cookie sheet and toast under hot broiler, set aside.
2. heat 1 tablespoon sesame oil in wok over medium heat, add the squid and stir fry for 2-3 minutes, then remove from wok and set aside.
3. add 1 tablespoon of sesame oil to wok, add bell peppers, shallots and stir fry for 1 minute, then add the mushrooms and fry for 2 minutes.
4. add the squid to the wok, then add the sherry, soy sauce, sugar, chile flakes, and garlic.
5. keep stirring while frying for another 2 minutes.
6. sprinkle toasted sesame seeds, and 1 teaspoon of sesame oil over squid.
7. toss to mix.
8. serve on a bed of rice.
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