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Stuffed Squid With Vinegar/Soy Dip - Ojingu C

Make Stuffed Squid With Vinegar/Soy Dip - Ojingu C at home with Vegetable Oil, Lean Ground Beef, Fresh Bean Sprouts, Green Onions, and Light Soy Sauce. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 4 oz
• 1 cup
• 3 tbsp
• 1 1/4 tbsp
• 2 tsp
• 3/4 cup
• 1/4 cup
• 2 tsp

Method (preview)

1. 1

   Clean the squid under running water.

2. 2

   Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head.

3. 3

   Pull off the skin, discarding the little flaps.

4. 4

   Wash squid thoroughly.

5. 5

   Very finely chop the tentacles and saute in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic.

6. 6

   Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely.

7. 7

   Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper.

8. 8

   Fill the squid with the prepared stuffing, securing the opening with wooden picks.

9. 9

   Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes.

10. 10

    Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip.

11. 11

    Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions.