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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

  • 3/4 lb Squid Tubes OR
  • 1 1/2 lb Whole Squid (cleaned)
  • 2 tsp Hokuren Katakuri Ko Potato Starch
  • 1 tsp Orchid's Pure Sesame Oil
  • 1/4 tsp Salt (optional)
  • 1 pinch White Pepper Powder
  • 6 sm Red Chilies (dry)
  • 2 tsp Ginger (minced)
  • 1 tsp Garlic (minced)
  • 1/2 tsp House Red Pepper
  • 1/3 cup Low-Salt Chicken Broth
  • 3 tbsp Mitsukan Rice Vinegar
  • 2 1/2 tbsp Yuzu Soy Sauce
  • 5 tsp Sugar
  • 1 1/2 tsp Orchid's Pure Sesame Oil
  • 2 tbsp Salad Oil
  • 2 Celery (stalks, cut 1/2"slices)
  • 1 small Bell Pepper (green/red, cut julienned)
  • 1 small Onion (cut 1 inch chunks, layers separated)
  • 15 oz Whole Bamboo Shoots (sliced,drained)

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.

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