Squid in vinegar and soy sauce
INGREDIENTS- 2 lb small squid - cleaned
- 2 tbs vegetable oil
- 4 oz lean ground beef
- 1 cup cabbage - chopped
- 1 cup fresh bean sprouts - chopped
- 3 tb finely chopped green onions
- 1 tbs crushed garlic
- 3 dried Chinese mushrooms - soaked for an hour
- 1 1/4 tbs light soy sauce
- 2 tsp sesame oil
- salt and white pepper to taste
- Wooden picks
- 3/4 cup light soy sauce
- 1/4 cup white vinegar
- 1/4 cup white sesame seeds - toasted and grounded
- 2 tsp finely chopped green onions
- 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
- Chop the tentacles finely
- Saute clean squid in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic
- Drain the mushrooms and 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 and securing the opening with wooden picks
- Set in a lightly oiled dish and sprinkle on a little extra sesame oil
- Steam over rapidly boiling water for about 20 minutes
- Remove from the steamer, cut the squid into thick slices and serve with vinegar and 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