SQUID TENTACLES STIR-FRY ENJOY DAN:

                                          SQUID TENTACLES STIR-FRY by CHEF DAN:

Serves 2

FOR THE SQUID:

2 (13 Oz) squid tentacles

4 tablespoons rice flour

1 tablespoon Seasoned Black Pepper

1 tablespoon Kosher salt

2 tablespoon vegetable oil for frying

FOR THE STIR-FRY:

2 tablespoon vegetable oil

1 onion, finely sliced

1 carrot, thinly sliced

3 garlic cloves

1 thumb-size fresh ginger

1 red bell pepper, slice into thin stripes

8 crimini mushrooms, quartered

1 cup snow peas

2 tablespoon soy sauce

1 teaspoon yellow chili paste

2 scallions, finely sliced

1 red chili finely sliced

DIRECTIONS:

1.   Rinse tentacles thoroughly under running water.

2.   Cut into 1-inch sections.

3.   Bring a large pot of water to a boil, blanch the squid tentacles for 1 minutes.

4.   Set aside.

5.   Heat 2 tablespoons of oil to a wok until sizzling.

6.   Add onion and stir-fry for 2 minutes, add carrot, garlic and ginger, sauté for 1 more minute stirring often.

7.   Add bell pepper and next 4 ingredients, and cook 3 minutes.

8.   Mix rice flour with salt and pepper to dust the squid pieces in the mix.

9.   Shake off the excess and fry in the wok for 2 minutes.

10.                Garnish with scallions, and chili.

ENJOY DAN:                                        HEART AND SOUL IN THE KITCHEN!!