Stuffed Squid with Vinegar/Soy Dip
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
squid
small each |
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | ounces |
ground beef, lean
|
|
| 1 | cup |
cabbage
chopped |
|
| 1 | cup |
mung bean sprouts
fresh, chopped |
|
| 3 | tablespoons |
scallions, spring or green onions
finely chopped |
|
| 1 | teaspoon |
garlic
crushed |
|
| 3 | each |
mushrooms, chinese
dried, soaked |
*
|
| 1 ¼ | tablespoons |
soy sauce, light
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| Vinegar and soy dip | |||
| ¾ | cup |
soy sauce, light
|
|
| ¼ | cup |
white vinegar
|
|
| ¼ | cup |
sesame seeds
white, toasted, ground |
|
| 2 | teaspoons |
scallions, spring or green onions
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
squid
small each |
|
| 3E+1 | ml |
vegetable oil
|
|
| 115.6 | ml/g |
ground beef, lean
|
|
| 237 | ml |
cabbage
chopped |
|
| 237 | ml |
mung bean sprouts
fresh, chopped |
|
| 45 | ml |
scallions, spring or green onions
finely chopped |
|
| 5 | ml |
garlic
crushed |
|
| 3 | each |
mushrooms, chinese
dried, soaked |
*
|
| 19 | ml |
soy sauce, light
|
|
| 1E+1 | ml |
sesame oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
|
*
|
| Vinegar and soy dip | |||
| 177 | ml |
soy sauce, light
|
|
| 59 | ml |
white vinegar
|
|
| 59 | ml |
sesame seeds
white, toasted, ground |
|
| 1E+1 | ml |
scallions, spring or green onions
finely chopped |
|
Directions
Clean the squid under running water.
Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head.
Pull off the skin, discarding the little flaps.
Wash squid thoroughly.
Very finely chop the tentacles and sauté in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic.
Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely.
Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper.
Fill the squid with the prepared stuffing, securing the opening with wooden picks.
Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes.
Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.
Alternatively, the squid can be steamed for 10 minutes, then deep-fried until crisp and golden on the surface in a mixture of 4 parts vegetable oil to 1 part sesame oil.
Vinegar/Soy Dip: Mix all ingredients.
The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions.
