• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Kung Pao Squid

  • Recipe Submitted by on

Category: Chinese, Seafood

 Ingredients List

  • 3/4 lb Squid tubes (or tubes and
  • -tentacles) OR
  • 1 1/2 lb Whole squid, cleaned


2 ts Cornstarch
1 ts Sesame oil
1/4 ts Salt (optional)
1 pn Of white pepper

6 sm Dry red chilies
2 ts Minced fresh ginger
1 ts Minced or pressed garlic
1/2 ts Crushed hot red pepper or
-chili flakes

1/3 c Low-salt chicken broth
3 tb Balsamic vinegar, or Chinese
-black rice vinegar
2 1/2 tb Soy sauce
5 ts Sugar
1 1/2 ts Sesame oil

2 tb Salad oil
2 Stalks Celery, cut into 1/2
-inch slices
1 sm Green or red bell pepper,
-cut into 1 inch squares or
1 sm Onion, cut into 1 inch
-chunks, layers separated
1 cn Whole bamboo shoots (15
-oz.), drained and cut into
1/2 Inch cubes OR
1 cn Sliced bamboo shoots (8
-oz.), drained
1 1/2 ts Cornstarch dissolved in 1
-tablespoon of water

Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board.
Holding a long sharp knife at a slight angle to the board, score the inside
of the squid tube diagonally in one direction every 1/4 inch. Turn the
squid 1/4 round and score again to produce a crosshatch pattern. Repeat
with all squid. Be careful not to cut all the way through. Cutting along
score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The
scoring will make each strip curl when cooked.)

Combine marinade ingredients in a medium bowl. Add squid and stir to coat;
set squid aside. In separate small bowls, combine chili seasoning and sauce
ingredients; set aside.

Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1
tablespoon of the oil and swirl to coat cooking surface. Add squid and stir
until opaque, 3/4 to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili seasoning and stir until
fragrant, about 10 seconds (press lightly on whole chilies to release their

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes.
Stir in sauce mixture, cover and cook 1 minute more. Return squid and their
juices to the wok and add cornstarch mixture. Stir until sauce boils and
thickens slightly. Serve over rice. Makes 4 servings.

Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated
Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g Omega-3 Fat,
198 mg Cholesterol, 735 mg Sodium.

Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for
the squid.

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