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Stir-fried Five-spice Squid

squid is perfect for stir-frying as it should be cooked quickly. The spicy sauce makes the ideal :companiment.

ingredients

serves 6
450 g (1 lb) small squid, cleaned
45 ml (3 tbsp) oil
2.5 cm (1 in) fresh root ginger, grated
1 garlic clove, crushed
8 spring onions, cut diagonally into 2.5 cm (1 in) lengths
1 red pepper, seeded and cut into strips
1 fresh green chilli, seeded and thinly sliced
6 mushrooms, sliced
5 ml (1 tsp) Chinese five-spice powder
30 ml (2 tbsp) black bean sauce
30 ml (2 tbsp) soy sauce
5 ml (1 tsp) sugar
15 ml (1 tbsp) Chinese rice wine or dry sherry

method

1. Rinse the squid and pull away the outer skin. Dry on kitchen paper, slit the squid open and score the inside into diamonds with a sharp knife. Cut the squid into strips.

2. Heat the oil in a preheated wok. Stir-fry the squid quickly. Remove the squid strips from the wok with a slotted spoon and set aside. Add the ginger, garlic, spring onions, red pepper, chilli and mushrooms to the oil remaining in the wok and stir-fry for 2 minutes.

3. Return the squid to the wok and stir in the five-spice powder. Stir in the black bean sauce, soy sauce, sugar and rice wine or dry sherry. Bring to the boil and cook, stirring, for 1 minute. Serve immediately.

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