INGREDIENTS:
SAUCE
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp gochujang, red chili pepper paste
1 tsp sugar
6 fresh garlic cloves, peeled and puréed
1 inch fresh gingerroot, peeled and puréed
1 tbsp gochugaru, red chili pepper flakes
1 tbsp sesame oil
Salt and pepper
1 large or 2 small whole squid
4 stalks green onions
2 large green or red chili peppers (jalapeño can be used as a substitute)
1 tbsp olive or vegetable oil
1 large carrot
3 large mushrooms
Water, as needed
STEPS:
- Mix all sauce ingredients and set aside. Add water as needed to control its spiciness.
- Clean squid and wash well in cold water.
- Cut tentacles from head, cut head from body cvity.
- Slice squid body into rings.
- Cut vegetables into desired biting size.
- Heat wok over high heat and add oil.
- First stir fry carrots and onions then add squid, mushrooms, red or green chili pepper. Stir fry for 30 seconds.
- Pour the sauce and stir fry for 2 minutes.
- Add sugar, salt and pepper to taste.
- Remove from heat and toss with sesame oil.
- Serve it while its hot
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