three cup squid -
Serves: 2
12 ounces cleaned squid, cut into pieces
1 inch piece ginger, cut into matchsticks
6 cloves garlic, thinly sliced
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Shaoxing wine
1 tablespoon oyster sauce (or 1 1/2 tablespoons sweet dark soy sauce)
hanful thai basil, coarsely chopped
1 teaspoon cornstarch mixed with 1 teaspoon water
1 red chili, deseeded and thinly sliced
1 tablespoon sesame oil
Instructions
Bring pot of hot water to a boil. Blanch squid for 20 seconds, drain and put aside.
Heat a wok over high heat and when hot but not smoking add sesame oil. Add garlic and ginger and cook 1-2 minutes.
Add squid and quickly stir it around a few times. Add soy sauce, Shaoxing wine, and sweet soy sauce to the wok. Toss to make sure squid is fully coated. Add chili pepper and cornstarch mix and toss until combined. Remove from heat. Sprinkle with thai basil.
three cup, a taiwanese style refers to the 3 cups used for a bigger sized dish, one of each soy sauce, sesame oil, and Shaoxing wine