Recipeso logo

Midnight Kung Pao Squid

Servings: 2

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 400 grams Squid Rings
  • 1 teaspoon Szechuan Peppercorns
  • 4 pieces Dry Red Chilies
  • 2 cloves Garlic
  • 2 slices Ginger
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Chinese Black Vinegar
  • 3 sticks Scallions
  • 1 tablespoon Brown Sugar
  • 0.5 cup Peanuts
  • 2 tablespoons Cooking Oil
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water

Instructions:

  1. Rinse the squids and cut into rings. Pat dry.
  2. In a wok or pan, heat up 1 tablespoon of oil. Add the Szechuan peppercorns and red chilies, toast them until fragrant over low heat. Remove and set aside.
  3. In the same wok, add 1 more tablespoon of oil. Stir-fry the garlic and ginger until fragrant.
  4. Increase heat to high, add in the squid rings and stir-fry quickly for about 1-2 minutes until the squids turn opaque. Remove from the wok and set aside.
  5. In a bowl, mix bold well soy sauce, Chinese black vinegar, scallions, brown sugar, and water to create the sauce.
  6. Put back the squid in the wok, pour in the sauce. Stir quickly until the squids are well coated with the sauce.
  7. Dissolve cornstarch in a bit of water, pour into the wok to thicken the sauce. Add peanuts and give it a final stir.
  8. Transfer to a plate and serve hot. Enjoy your exotic midnight Chinese feast!