Stir Fried Squid With Cauliflower

Ingredients

1 lb. fresh or thawed frozen squid
Marinade:
2 teaspoons rice wine or dry sherry
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon minced fresh ginger root
Seasoning sauce:
1 teaspoon salt
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch
1/2 cup water
1/2 cup vegetable oil
2 garlic cloves, minced
2 green onions, shredded
1 lb. cauliflower, broken in small pieces

Directions:

Remove head and tail from squid; discard.

Rinse off any ink.

Remove skin and rinse squid again.

Pat dry with a paper towel.

Cut squid into 3 strips.

Use a cleaver to score inside surface with crisscross diagonal cuts without cutting through.

Cut squid into 2" x 1-1/2" pieces.

Combine marinade ingredients in a medium bowl.

Add squid; mix well.

Let stand 15 minutes.

Combine ingredients for seasoning sauce in a small bowl; mix well and set aside.

Heat oil in a wok over medium heat 1 minute.

Stir-fry half the garlic until golden, 30 seconds.

Add squid and green onions.

Stir-fry 1 minute.

Remove squid with a slotted spoon, draining well over wok; set aside.

Stir-fry remaining minced garlic until golden.

Add cauliflower.

Stir-fry 1 minute.

Add seasoning sauce to vegetables.

Cover and simmer until sauce is reduced to about 1/4 cup.

Add cooked squid.