From gladysdinletir@superonline.com Mon Jan 10 15:36:27 2005 Date: Sun, 9 Jan 2005 02:11:16 +0000 (UTC) From: Gladys Dinletir Newsgroups: rec.food.recipes Subject: Oriental Squid Stirfry Followup-To: rec.food.cooking, rec.food.recipes Oriental Squid Stirfry Bryony Parkin Fish & Shellfish Serves 2 Preparation Time 10 to 30 mins Cooking Time 10 to 30 mins 2 fresh squid, cleaned and washed 240g/8oz baby corn 240g/8oz shitake mushrooms 400ml/14oz can of coconut milk 1 mild red chilli 2 cloves garlic 30g/2tbsp fresh coriander + large handful coriander 1 stick lemongrass, chopped 30ml/2tbsp sesame oil light soy sauce salt pepper 85g/3oz basmati rice De-beak squid, separate hoods from tentacles, slice hoods into 0.5cm/¼in hoops and tentacles into pieces approx 2cm/¾in long. Cook the rice, using the can of coconut milk instead of water. Roughly chop mushrooms into large slices, slice baby corn down the centre lengthways, crush two cloves of garlic, roughly chop large handful of coriander leaves and deseed and finely chop the chilli. When rice is ready, drain and add half the chopped coriander and season with salt and pepper to taste. Heat the sesame oil in base of a wok until hot and then add the garlic, chilli and lemongrass, and a drizzle of soy sauce, stirring all the time. After about 30 seconds, add the baby corn, followed 1 minute later by the mushrooms. Season to taste. Stir for about another 2 minutes and then add squid and coriander. Keep stirring and as soon as squid turns opaque, take pan from heat. Serve immediately on a bed of the rice. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/