|This is a recipe loosely based on a kung pao chicken recipe my mom used to make when i was a kid. Tried it last night and it was suprisingly good.
all measurements are just guesses(I was eyeballing everything when I made it)
-roughly 1 lbs of squid, cut into 1 inch pieces
-a cup of cashews(unsalted)
-3 green onions, diced into 1/2 inch pieces
-2 tablespoons peanut oil(although any vegetable oil should work)
-2 tablespoons wine or sherry(i used sherry)
-2 tablespoons hoisin sauce
-4 tablespoons blackbean/garlic sauce
-1/2 tablespoon chili powder
-1 tablespoon vinegar
mix together the hoisin sauce, blackbean/garlic sauce, vinegar, chili powder, and sherry together in a bowl and set aside.
heat oil in a skillet, toss in the chopped squid and stir fry for roughly 3-4 minutes. and green onions and cashews and stir fry for about a minute. Add sauce and mix thoroughly. Serve over white rice.