Serves 4

The trick to this dish is not to overcook the seafood. When cooked too long, squid turns rubbery.

1 pound cleaned squid

2 teaspoons Szechwan Salt and Pepper Mix (page 20)

¼ cup cornstarch

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar

½ teaspoon sesame oil

½ teaspoon Hot Chili Oil (page 23)

1 clove garlic, minced

2 slices ginger, minced

2–3 cups oil for frying

• Cut the cleaned squid into 1-inch pieces.

• In a bowl, mix the Szechwan Salt and Pepper Mix in with the cornstarch. In a separate bowl, combine the soy sauce, rice wine, sugar, sesame oil, and Hot Chili Oil. Set aside.

• Add oil to a preheated wok or skillet. While oil is heating, dip the squid pieces in the Szechwan Salt and Pepper and cornstarch mixture.

• When oil is hot, add the squid pieces, a few at a time. Deep-fry for about 2 minutes, until they change color. Remove and drain on paper towels.

• Remove all but 2 tablespoons oil from the wok. Add the ginger and garlic, and stir-fry briefly until aromatic. Add the sauce in the middle of the wok and bring to a boil. Add the squid and cook very briefly. Mix through and serve hot.