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       Title: Stir-Fried Squid with Peanuts and Chiles
  Categories: Chinese, Seafood, Ceideburg 2
       Yield: 4 servings
  
       1 lb Squid, cleaned
            -Chinese-style [See below.
            -S.C.]
     1/4 c  Raw peanuts, roughly chopped
       4    Cloves garlic, minced
       1    Or more fresh chile
            -peppers, chopped
       1 ts Cilantro, chopped (optional)
       2 ts Soy sauce
     1/4 c  Chicken stock
       1 ts Cornstarch dissolved in
       1 tb Stock or water
       3 tb To 4 tb vegetable oil
  
   In traditional Chinese cooking, dishes which are part of a banquet-
   style meal usually contain about 1 pound of food.  This dish will
   serve 4 if there are 3 other dishes besides soup; 6 if there are 6
   other dishes, etc.
   
   Saute garlic and chile peppers in half the oil over low heat in a wok
   or heavy frying pan until garlic is lightly browned.  Add peanuts for
   the last 30 seconds.  Stir continuously.
   
   Remove ingredients from the pan, add more oil, if necessary, and the
   squid. Cook for 30 seconds.  Return peanuts, garlic and chiles to
   pan. Immediately add all but 1 Tb of the stock, soy sauce and
   cilantro.
   
   Continue stir-frying for another minute.  Add cornstarch mixture.
   When sauce thickens, remove from heat and serve.
   
   [Score squid diagonally at three quarter inch intervals.  Turn and
   repeat at right angles to original cuts.  Don't cut all the way
   through the squid body.  Cut each scored squid body into three or
   four pieces.
   
   When cooked, the squid will roll up and the crosshatching will catch
   and hold the sauce.  It’s much easier to do than to describe.  S.C.]
   
   From “The International Squid Cookbook” by Isaac Cronin, Aris Books,
   Berkeley, Ca. 1981 ISBN 0-915572-61-3
   
   Posted by Stephen Ceideberg; February 22 1993.
  
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