INGREDIENTS: Chili sauce:
Yields scant ¾ cup
2 Tbsps. light soy sauce
2 Tbsps. sesame oil
5 Tbsps. + 2 tsps. dry sherry or rice wine 2 Tbsps. chili paste
1 Tbsp. + 1 tsp. dark soy sauce
½ tsp. Szechuan peppercorns, roasted, ground
½ tsp. sugar
½ tsp. salt
10 lbs. squid, cleaned, cut into ¼ inch rings
½ cup rice wine vinegar
½ cup soy sauce
2 Tbsps. fresh ginger root, grated
4 cups rice flour
1 tsp. salt
1 tsp. pepper
2 Tbsps. Szechuan peppercorns
8 large onions, cut into 1 inch dice
12 large mixed peppers, 1 inch dice
6 large carrots, peeled,thinly sliced
6 Tbsps. Szechuan chili sauce,(prepared or homemade - see recipe above)
2 bunches green onions,thinly slicedDIRECTIONS:1. For chili sauce: Combine all sauce ingredients mixing well. Let steep a few minutes before using. Be sure to stir before each use.
2. For squid: Preheat deep fryer to 350°F. Marinate squid in the rice wine, soy and ginger. Reserve.
3. Combine flour, salt, pepper and Szechuan peppercorns in a shallow hotel pan.
4. Remove squid from marinade, drain and toss in the seasoned flour. Deep fry until golden brown.
5. To assemble: Preheat wok or flat top grill. Stir fry vegetables until crisp tender, adding chili sauce to taste. Toss with the crispy squid and some green onions. Serve hot.NUTRITIONAL INFORMATION: Calories 340 (10% from fat ); Fat 4g (sat. 1g); Protein 33g; Carbohydrates 41g; Sodium 640mg; Cholesterol 440mg; Fiber 4g
SERVINGS:24 servingsFrom:Vernon Warner, Jr. Executive Chef, University Dining Services, South Carolina, Spartanburg