Ingredients:
For stir fried
- 1 large squid, about 1/2 lb (250 g);
- 1 large dry squid, about 3/4 lb (375 g);
- 1/4 cup (60 ml) Potassium Carbonate and Sodium Bi-carbonate solution, soapy solution;
- 2 cups (480 ml) water;
- 16 - 20 large shrimps, about 1 lb (500 g);
- 3/4 lb (375 g) Chinese celery, can be substituted with celery;
- 1/2 lb (250 g) bean sprout;
- 1 small piece ginger, peel and cut to triangles (about 1 tablespoon);
- Sea salt, adjust to taste.
For thickening sauce
- 1/2 teaspoon cornstarch;
- 1/4 teaspoon cane sugar;
- 1/8 cup (30 ml) water;
- 1/2 teaspoon Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket) or soy sauce;
- 1 teaspoon dark soy sauce.
Recipe:
Serving for 2
- Butterfly shrimps, take out vine and clean;
- Wrap in paper towel to dry;
- Soak dry squid in soapy solution for 10 hours or more;
- Clean off soapy solution;
- Change to clean water and soak for 1 - 2 hours;
- Score diamond shape in the inside of both fresh and dry squids and cut to smaller pieces;
- Wrap in paper towel to dry separately;
- Put back in refrigerator to avoid spoiling;
- Clean Chinese celery and discard leaves;
- Cut to about 2” long;
- Rinse bean sprout and pinch off heads and tails if desire;
- Soak in water until use to avoid browning;
- Add 1 tablespoon vegetable oil and 1/4 teaspoon sea salt to a sauté pan/wok over medium high heat;
- Stir fry Chinese celery and add drained bean sprout;
- Cover for a minute, don’t over cook;
- Take them out and set aside;
- Add 1/2 tablespoon vegetable oil and sauté ginger triangles;
- Stir in shrimps and cover for 1 minute;
- Take them out and set aside;
- Add 1/2 tablespoon vegetable oil and sauté squids, dry first and add fresh;
- Add juice from vegetables;
- Cover for 1 minute or until squids start to coil up;
- Add shrimps and stir in thickening sauce;
- It is done when comes back to a boil;
- Add vegetables and mix;
- Plate and serve hot with rice.