Three Cup Squid

• 12 ounces, weight Squid, Cleaned
• 1 Tablespoon Sesame Oil
• 6 cloves Garlic, Thinly Sliced
• 1 piece Ginger (1 Inch Long)
• 1- 1/2 Tablespoon Soy Sauce
• 1- 1/2 Tablespoon Shaoxing Wine
• 1 Tablespoon Oyster Sauce
• 1 teaspoon Cornstarch
• 1 teaspoon Water
• 1 whole Red Chili Pepper, Deseeded And Thinly Sliced
• 1 Tablespoon Thai Basil, Chopped

1. 1.
2. Bring pot of hot water to a boil.
3. Blanch squid for 20 seconds, drain and put aside.
4. 2.
5. Heat a wok over high heat and when hot but not smoking, add sesame oil.
6. Add garlic and ginger and cook 1-2 minutes.
7. 3.
8. Add squid and quickly stir it around a few times.
9. Add soy sauce, Shaoxing wine, and oyster sauce to the wok.
10. Toss to make sure squid is fully coated.
11. Mix cornstarch with water until smooth.
12. Add chili pepper and cornstarch mix and toss until combined.
13. Remove from heat.
14. Sprinkle with thai basil.
15. Recipe adapted From Rasa Malaysia.

weight, sesame oil, garlic, ginger, soy sauce, shaoxing wine, oyster sauce, cornstarch, water, red chili pepper, thai basil

Taken from tastykitchen.com/recipes/main-courses/three-cup-squid/ (may not work)