pierfishing.com :: FAQ :: search :: memberlist :: album
  Sign-up as new user :: log in



Sign-up as new user | I forgot my password

PFIC Message Boards >> Seafood Recipes Reply to this topic
>> Kung Pao Squid [topic: previous/next]
PostPosted: Sun Dec 07, 2008 9:58 pm
jormungaund


Posts: 92

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.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Mon Dec 08, 2008 7:26 am
illcatchanything2


Posts: 4519

Sounds great. I think I will try it with some shark...... Thanks for sharing!!
_________________
Fish like this is your last day on earth, conserve like you will live 1000 years.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Mon Dec 08, 2008 8:44 pm
jormungaund


Posts: 92

no problem, tell us how it turns out with the shark.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Sat Jan 31, 2009 4:19 pm
Ken Jones


Posts: 9415
Location: California

I love kung pao but never tried it with squid. Do be careful. Many, many years ago when I lived in the East Bay city of Pinole, I took some cooking classes from Jenny Low. She has written several excellent Chinese cook books and now has a couple of equally excellent restaurants in Marin County.

Thought I'd make kung pao shrimp as part of a Chinese Christmas dinner. I doubled all the ingredients called for in the recipe—including the dried hot peppers used to season the oil. Don't do that. The oil on the food was so hot that it literally scorched the tongue which made it just a tad bit difficult to enjoy the meal (although the rest of the food was OK).

_________________
Support UPSAC! Preserve pier and shore angling in California.
Top of page
Send private message Make a quoted reply on this post
PostPosted: Sat Jan 31, 2009 7:45 pm
gordo grande


Posts: 1091

sounds good. I'll try it!
_________________
Gordo Grande
GordoGrande@aol.com


"Hey! Let's be careful out there!"



Sgt. Phil Esterhaus
"Hill Street Blues"
1980
Top of page
Send private message Send e-mail Make a quoted reply on this post
PFIC Message Boards >> Seafood Recipes Reply to this topic
Page 1 of 1  
Display posts from previous:   
Jump to: