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This
dish combines quick-cooking squid and vegetables with a rich
sauce laced with fragrant Chinese five spice powder.
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| 1
cup long-grain rice |
| 2
tablespoons hoisin sauce |
| 2
tablespoons soy
sauce |
| 1
tablespoon Chinese
rice wine |
| 1
teaspoon brown sugar |
| ½
teaspoon five spice
powder |
| 1
teaspoon sesame
oil |
| 3
tablespoons canola or peanut oil |
| 2
cleaned squid hoods—each cut in half, scored on the
inside in a crisscross pattern then cut into large pieces
(by doing this the squid pieces will curl up when cooked)
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| 1
red pepper—julienned |
| 1
bunch Asian greens (like bok choy or choy sum)—stems
trimmed, leaves separated, washed and roughly chopped |
| 2
cloves garlic—-minced (crushed) |
| 1
teaspoon finely grated ginger |
| 1
small red chili—deseeded and finely chopped |
| 1½
cups fish, chicken or vegetable stock |
| 1½
tablespoons cornstarch mixed to a paste with 1½
tablespoons water |
COOK
the rice. MIX together the hoisin and soy sauces, Chinese
rice wine, sugar, 5-spice powder and sesame oil in a bowl. HEAT
a wok or large frying pan over a high heat, add 1 tablespoon
of the oil and stir-fry the squid for 40 seconds. REMOVE the
squid from the wok and set aside on a plate. HEAT the remaining
oil in the wok over a high heat and stir-fry the red pepper
for 2 minutes. ADD the Asian greens and stir-fry for a further
3 minutes. ADD the garlic, ginger and chili and stir-fry for
a minute. ADD the sauce mixture and stock, then add the cornstarch
paste and cook, stirring continuously, until thickened. RETURN
the squid to the wok and thoroughly combine. SERVE with rice.
Variation:
Replace the squid with shrimp or scallops and stir-fry for
3 minutes. Serve with noodles instead of rice.
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