Ingredients (serves 4)
2 tsp Szechuan peppercorns (see note)
800g whole squid, cleaned, tentacles roughly chopped (or use squid tubes)
1 tbs rice bran oil (see note) or sunflower oil
160g punnet snow pea sprouts, chopped
4 spring onions, thinly sliced on the diagonal
3 cups cooked white long grain rice, to serve (1 cup uncooked rice)
Method
1. Grind the Szechuan peppercorns and 2 teaspoons salt using a mortar and pestle.
2. Cut the squid tubes along one side and open them out. With a sharp knife, lightly score the inside surface with criss-cross lines - don't cut too deeply, just enough to mark the flesh. Cut into 2-3cm-wide strips, then pat dry with paper towel. Toss the strips and tentacles in the pepper mixture.
3. Heat half the oil in a wok over high heat until smoking, add half the squid and stir-fry for 2 minutes or until opaque. Transfer to a plate. Repeat with the remaining oil and squid. Return all the squid to the wok with the sprouts and spring onion, and stir-fry for 1 minute.
4. To serve, divide the steamed rice among bowls and top with the stir-fried squid.
Notes & tips
Szechuan peppercorns are from Asian food shops and delis. Rice bran oil is from selected supermarkets.
Source
delicious. - February 2007, Page 136
Recipe by Kate Tait
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