Squid Stuffed With Pork, Mushrooms And Dill

• 2 tbsp oil
• 3.5 oz oyster mushrooms, finely chopped
• 3.5 oz shiitake mushrooms, finely chopped
• 2 None shallots, finely chopped
• 2 tbsp hoisin sauce
• 1 tbsp fish sauce
• 1 clove garlic, finely chopped
• 1/2 tsp ground white pepper
• 12.5 oz ground pork
• 1 (8 oz) can bamboo shoots, drained, chopped
• 2 tbsp fresh dill, roughly chopped
• 8 None squid bodies

1. Heat 1 tbsp oil in a large frying pan over medium heat. Add mushrooms, shallots, hoisin sauce, fish sauce, garlic and white pepper and saute for 3-5 mins, until shallots are tender. Add ground pork and cook for 5 mins, until browned. Add bamboo shoots and dill.
2. Meanwhile, blanch squid bodies in boiling salted water for 1 min. Remove and drain on paper towels. Fill bodies with ground pork mixture then close open end with toothpicks.
3. Wipe out frying pan. Heat remaining oil over medium heat. Cook squid for 3-5 mins per side, until cooked through and lightly browned. Serve sliced.

oil, oyster mushrooms, shiitake mushrooms, shallots, hoisin sauce, fish sauce, clove garlic, ground white pepper, ground pork, bamboo shoots, dill, bodies

Taken from recipes-plus.com/api/v2.0/recipes/27158 (may not work)