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THREE-CUP SQUIDS
 

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INGREDIENTS :
3 squids, 5 cloves of garlic, some ginger, 3 stalks of basils, 2 red chili peppers, 1 stalk of spring onion, 3T sesame oil, 1T rice wine.

SEASONINGS:
4T soy sauce, 2T rice wine, 1T sugar, 1/3 cup of water, 1T sesame oil.
 
PREPARATION :
1. Pull the mantle away from tentacles; Cut off the eyes and mouth; Discard the innards, bones, ink sacs, purple skin and the fins; Rinse well; Cut the mantle into sections; Cut the tentacles into sections.
2. Rinse and cut spring onion into sections; Rinse and slice ginger; Peel, rinse and mince garlic; Rinse, seed and mince red chili peppers; Rinse basils.
3. Blanch the squids in boiling water with spring onion, ginger and 1T rice wine for 1 minute; Remove.
4. Heat a wok with 3T sesame oil over a high heat; Stir-fry ginger, garlic and red chili pepper over a low heat till fragrant; Add the squids and seasonings; Cook over a low heat for 5 minutes; Sprinkle with basils. Ready to serve.

COOKING TIPS:
It is important to pick up fresh squids with thick flesh because they are less likely to get dry or tough in the cooking process.
 
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