Ingredients

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
Pepper
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.

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