Get special offers
on Asian food.

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

Get special offers
on Asian food.
Phone Orders:+ 1 (888) 482 2742

Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

$5 Flat Rate Shipping on Orders $30+

Phone Orders: + 1 (888) 482 2742

Kung Pao Squid


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

Try this great squid recipe with lots of flavor. Squid not your thing? Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.

Ingredients

Directions

  • 1. 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.)
  • 2. 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.
  • 3. Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tbsp 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.
  • 4. 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).
  • 5. 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.

Rate this Recipe

1 star 2 stars 3 stars 4 stars 5 stars

Submit Review