| Ingredients | Direction |
|---|---|
| 1 lb squid, cleaned and tentacles discarded 1 large red bell pepper, seeded 4 oz scant 1 cup snow peas 1 head bok choy 3 tbsp black bean sauce 1 tbsp Thai fish sauce 1 tbsp rice wine or dry sherry 1 tbsp dark soy sauce 1 tsp brown sugar 1 tsp cornstarch 1 tbsp water 1 tbsp corn oil 1 tsp sesame oil 1 small fresh red Thai chile, chopped 1 garlic clove, finely chopped 1 tsp grated fresh gingerroot 2 scallions, chopped |
1. Cut the squid body cavities into fourths lengthwise. Use the tip of a small, sharp knife to score a diamond pattern into the flesh, without cutting all the way through. Pat dry with paper towels. 2. Cut the bell pepper into long, thin slices. Cut the snow peas in half diagonally. Coarsely shred the bok choy. 3. Mix the black bean sauce, fish sauce, rice win, soy sauce, and sugar together in a bowl. Blend the cornstarch with the water adn stir into the other sauce ingredients. Reserve the mixture until required. 4. Heat the oils in a preheated wok. Add the chile, garlic, gingerroot, and scallions and stir-fry for 1 minute. Add the bell pepper slices and stir-fry for 2 minutes. 5. Add the squid and stir-fry over high heat for an additional 1 minute. Stir in the snow peas and bok choy and stir for an additional 1 minute, or until wilted. 6. Stir in the sauce ingredients and cook, stirring constantly, for 2 minutes, or until the sauce thickens and clears. Serve immediately. |