Neptune's Delite
I've been messing around with this recipe for six years or so and have finally got it to where I like it. This is my version of a dish that used to be served at the "House of Hunan" before it burned down. When they rebuilt it was in a new venue with a new menu and 'Calamari in Black Bean Sauce' was no longer available. Let me know how you like it.
This entry has 1 comments:
i loved the way you linked to the recipe !! i'll make sure and save your recommendation so i can try it out and let you know what i think !!
pamela (GirlsHeadNoise)
Comment from his1desire - 10/8/03 9:25 AM
pamela (GirlsHeadNoise)
Comment from his1desire - 10/8/03 9:25 AM
| Neptune's Delite | |||||||||||||||||||||||||||||||||
| List of Ingredients 8 oz Mollusks, squid, mixed species, raw 8 oz Mollusks, scallop, mixed species, raw 8 oz Crustaceans, shrimp, mixed species, raw 2 1/2 cup Onions, raw 1 cup Peppers, sweet, green, raw 3 tbs Garlic, raw 1/4 cup Oil, vegetable, cottonseed, salad or cooking 3 tbs Sauce, oyster, ready-to-serve 3 tbs Soy sauce made from soy (tamari) 1 cup Mushrooms, raw 2 tbs Cornstarch 1 tbs paprika 1 tsp pepper, black 1 oz Beans, Black - canned (15 oz can) 4 cup Rice, white, medium-grain, cooked Instructions for Preparation Preparation: Chop Onions in 1" chunks Slice Gr. Pepper into 1" slices/chunks, slice mushrooms thick. Cube scallops if large. Clean and dehead calamari and chop into 1" pieces. Clean, shell, dehead and devein shrimp. In a large wok, heat on high until very hot, then add oil ("Hot Wok, Cold Oil"). Add cubed onions and sliced green pepper chunks, stir-fry. Add half of the garlic and toss add sliced mushrooms and toss add calamari and scallops toss 3 - 4 times a minute apart, add shrimp after shelling, de-heading and de-veining; toss a couple of times add remainder of garlic and the can of black beans Add Oyster sauce and soy sauce Add black pepper, paprika and a tsp. of Chinese Five Spice Mixture, stir well. If needed, mix 2 tbsp of corn starch in 1/2 cup cold water until dissolved, slowly stir into mixture and allow to cook one minute, stirring constantly, then remove from heat and allow to settle for at least 5 minutes. Adjust taste - should be slightly but not overpoweringly hot, slightly salty. Use Sherry to cut heat. Serve over white or brown rice - about 3/4 cup per serving. Makes approximately 6 cups of stir-fry. Additional items: 1/2 cup Dry Sherry. Substitute cooked mussels and/or clams if no scallops available, may use octopus if calamari is unavailable. Onions and Peppers should NOT be crunchy but should retain their structure. |
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