Spicy Squid Stirfry

                     *  Exported from  MasterCook  *


Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Korean                           Seafood

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Karen Mintzias
   2                    Squid (4-1/2 oz each)
   5       oz           Boiled bamboo shoot
   1 3/4   oz           Mushrooms
   3                    Green peppers
     1/4   md           Onion
   3                    Green onions
   1       tb           Salad oil
                        -----SEASONING INGREDIENTS-----
     2/3   oz           Kochu jang
   1       tb           Sake
   2       ts           Soy sauce
   1       t            Sugar
   1       t            Ground chili pepper
     1/2   ts           Crushed garlic
                        MSG (optional)
                        -----IN ADDITION-----
   1       t            Roasted sesame seeds
     1/2   ts           Sesame oil

  Insert a finger into body of squid and separate the joint.  Gently pull out
  tentacles and entrails.  Be careful not to break the sac.  Cut off
  entrails.  Cut to open out tentacles.  Remove eyeballs and beak ball. Tear
  off triangular "hat".  Rub the end surface with a kitchen cloth to catch
  the skin.  Peel the skin from the body and "hat".  Cut body in half on skin
  side, then score in a diamond pattern.  Cut into 1 inch width.
  Cut green peppers into quarters lengthwise.  Cut bamboo shoot and onion
  into 1/8 inch width, green onions into 2 inch length.
  Heat oil in a skillet, cook squid, bamboo shoot and onion over medium heat.
  Add mushrooms and green peppers.  When all ingredients are heated through,
  stir in green onion.
  Season with combined Seasoning ingredients.  Sprinkle with roasted sesame
  seeds and stir-fry quickly.  Pour sesame oil rolling around the sides of
  skillet.  Transfer to serving plate.