Kung Pao Squid

Kung Pao Squid. A famous Chinese cooking method that loved by many Chinese. The Kung Pao Squid is as classic as it gets when it comes to Szechuan dishes. The Kung Pao sauce is essentially made from hot dried Chile Peppers, onions, garlic and salt. In this recipe, squid is thrown in and stir fried but some may like it with chicken or beef. Aromatic and flavorsome, a dish with spices like this is sure to pack a punch and will give you a taste on a classic Szechuan dish.

 

 

 

Ingredients:

 

Kung Pao Sauce:

1  cups oyster sauce

3 tablespoons rice wine vinegar

2 tablespoons roasted chili garlic sauce

2 tablespoons sesame oil

2 tablespoon water

2 tablespoon corn starch

 

 

1/4 bunch fresh cilantro, chopped fine

2  pounds cleaned squid (fresh or frozen)

1 tablespoon cooking wine

1 English cucumber, thinly sliced

5 to 10 ounces dry roasted peanuts

5 ounces chopped scallions

1 carrot, thinly sliced

1 tablespoon Sichuan peppercorn, optional

1 thumb ginger, thinly sliced

3 gloves garlic, thinly sliced

6 dried red chili

 

Direction:

Step 1:    Clean the squids well and make criss cross pattern in the interior of the squids before slicing into smaller pieces. Place squids on a board and, with your knife at a 45-degree angle, cut almost through each piece of squid – about two-thirds into the flesh – making a series of similar cuts every 1/5 inches, then turn each piece 90 degrees and repeat to create small diamond cuts.

                

 

 

Step 2:    Heat up a pot of water till boiling. Add 1 tablespoon cooking wine.  Add in the sliced squids and once the squids rolled up, off the heat and drain away the water. Mix everything for the kong pao sauce together and set aside.

                

 

 

Step 3:    Heat a wok over high heat until just smoking. Add 2 tablespoon oil, when hot, stir-fry the chilli and sichuan peppercorns, cooking until the chilli turns dark red and the peppercorns become fragrant.  Add the ginger, garlic and  carrots and stir fry for another minute.  Add the squid  to the wok, add the peanuts and finely chopped spring onion and stir-fry for 30 seconds.  Give the sauce a good mix and pour into the pan.  And stir-fry until the sauce thickens a little.  Add the cucumber and mix well.

Transfer to a large plate and serve.