Kung Pao Squid
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
14 oz of squid, cleaned
1 stalk of spring onion, separate the white and green portion. Cut into 2
5 slices of ginger
Half an onion, peeled and diced
1 tbsp of chopped garlic
12 dried chiles, soaked in hot water to dehydrate
1 tbsp of glutinous rice wine
cooking oil
For the sauce:
1 tbsp of oyster sauce
1 tbsp of light soy sauce
1/2 tsp of dark soy sauce<
dashes of white pepper powder
Instructions:
Cut the squid body into rings. Marinate the squids with glutinous rice wine for 5 minutes.
Heat up oil in a wok. Saute onion, chile and ginger till fragrant. Add garlic.
Stir in squids and the white portion of spring onion. Cook for 1 minute. Pour in sauce and stir fry.
Cook till the sauce is thickening. Add green portion of spring onion. Dish out and serve hot with steamed rice.
From eatingpleasure.blogspot.com