Free Chinese Recipes

Ingredients

• 75-100 g (3-4 oz) dried squid
• 75-100 g (3-4oz) belly of pork (or any fat and lean pork)
• 100 g (4 oz) bamboo shoots
• 2 chili peppers
• 45 ml (3 tablespoons) stock
• 7 ml (1/2 tablespoon) salt
• 30 ml (2 tablespoons) sherry
• 7 ml (1/2 tablespoon) corn flour blended in 45 ml (3 tablespoons) water
• 22 ml (1 1/2 tablespoons) soy sauce
• 10 ml (2 teaspoons) sesame oil
• 52 ml (3 1/2 tablespoons) lard (use oil if not available)

Serve 6

Method:

1. Soak the squid in water for 1 hour. Cut it into strips as thick as a chopstick. Cut the pork crossways through the lean and fat, and the bamboo shoots, into similar chopstick-sized strips. Shred the chili peppers (discarding the pips). Mix the stock, salt, and sherry in a bowl until well blended.

2. Heat the lard in a frying pan over a medium heat. Add the squid. stir-fry for 1 minute and leave to sauté for 3 minutes. Add the pork and pepper, stir-fry for 1 minute and leave to sauté for 3 minutes.

3. Add the stock, sherry and salt mixture and the bamboo shoots. Turn and stir them together with the other contents of the pan for 3 minutes.

4. Pour in the soy-sauce mixture, turn and stir one more and leave to cook for a further 2 minutes. Sprinkle with sesame oil and serve.

Note: This is a crunchy, chewy dish. Very savory with a ’smoky’ taste. An excellent dish to accompany wine.