Cooking Instructions
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Step 1
For the sauce, mix
Oyster Sauce (1/2 cup)
,
Soy Sauce (1/2 cup)
,
Chicken Stock (1 cup)
,
Granulated Sugar (1 tsp)
, grated
Fresh Ginger (1/4 tsp)
,
Garlic Paste (1/2 tsp)
,
Chili Paste (1/2 tsp)
and
Sesame Oil (1 tsp)
.
Step 2
Blanch the
Bok Choy (1 bunch)
and set aside.
Step 3
Simmer
Udon Noodles (1 pckg)
in salted water until cooked but still chewy, drain.
Step 4
Clean
Fresh Squid Tubes (2)
, remove "sine" and, if you prefer, black skin.
Step 6
Incise half-way through in a criss-cross manner.
Step 7
Cut into bite-size pieces.
Step 8
Season with
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
and
Granulated Garlic (to taste)
.
Step 9
Stir fry squid in
Peanut Oil (as needed)
in a VERY hot pan for no more than 30 seconds, remove from the pan, and reserve.
Step 10
Add blanched bok choy,
Green Bell Pepper (1)
, and
Red Bell Pepper (1)
to pan. Stir fry 1 minute.
Step 12
Add udon noodles and squid. Check and adjust seasoning as necessary.
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