Ingredients
400 g fresh squid, 1 onion (julienned), 1 celery stalk (julienned), 60 g carrot (julienned), 4 fresh shiitake mushrooms (julienned).
Seasonings
4 tablespoons Chinese cooking wine (can substitute with broth), 2 tablespoons Lee Kum Kee Chili Garlic Sauce, 1/2 teaspoon salt, and white pepper to taste.
Instructions
1. Clean the squid and cut crosswise into rings, blanch in boiling water for 1 minute, then rinse under cold water until cool and drain well.
2. Heat 2 tablespoons of oil in a clay pot, sauté the seasonings until fragrant, then add the onion and carrot and stir-fry for 1 minute.
3. Add the celery, shredded shiitake mushrooms, and squid, stir well, splash in the wine, cover, and cook for 3 minutes until done. This dish is silky and smooth, with a bold, numbing spicy flavor and fresh aroma.