*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    To 14 oz. squid
    1      medium        Green bell pepper -- - cored and seeded
    3                    To 4 tb. vegetable oil
    1                    Garlic clove -- finely chopped
      1/2  teaspoon      Finely chopped fresh ginger
    1      tablespoon    Finely chopped scallions
    1      teaspoon      Salt
    1      tablespoon    Black bean sauce
    1      tablespoon    Chinese rice wine or
    1      tablespoon    Dry sherry
                         Few drops of sesame oil
 To clean the squid, discard the head, transparent backbone and ink bag. Peel off
 and discard the skin, then wash the squid and dry well. Open up the squid and,
 with a sharp knife, score the inside of the flesh in a criss-cross pattern.  Cut
 the squid into pieces each about the size of an oblong postage stamp. Blanch the
 squid in a pan of boiling water for a few seconds.
 Remove and drain; dry well.
  Cut the green pepper into small triangular pieces.
 Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add
 garlic, ginger, scallions, salt and squid; continue stirring for another minute.
 Finally add the black bean sauce and wine or sherry; blend well. Sprinkle with
 sesame oil and serve.
   Origin:  _Taste of China_ (a Cantonese recipe). Shared by: Ed Vroone. Formatted
 by Cathy Harned.
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