MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stir-Fried Squid w/Peanuts & Chilies
Categories: Oriental, Chilies, Seafood, Nuts
Yield: 4 Servings

1 lb Squid; cleaned Chinese-style
- [See below. - S.C.]
1/4 c Raw peanuts; rough chopped
4 cl Garlic; minced
1 (or more) fresh chilies;
- chopped
1 ts Cilantro; chopped (opt)
2 ts Soy sauce
1/4 c Chicken stock
1 ts Cornstarch dissolved in
1 tb Stock or water
3 tb (to 4 tb) vegetable oil

In traditional Chinese cooking, dishes which are part of a
banquet-style meal usually contain about 1 pound of food.
This dish will serve 4 if there are 3 other dishes besides
soup; 6 if there are 6 other dishes, etc.

Saute garlic and chile peppers in half the oil over low
heat in a wok or heavy frying pan until garlic is lightly
browned. Add peanuts for the last 30 seconds. Stir
continuously.

Remove ingredients from the pan, add more oil, if
necessary, and the squid. Cook for 30 seconds. Return
peanuts, garlic and chiles to pan. Immediately add all but
1 Tb of the stock, soy sauce and cilantro.

Continue stir-frying for another minute. Add cornstarch
mixture. When sauce thickens, remove from heat and serve.

[Score squid diagonally at three quarter inch intervals.
Turn and repeat at right angles to original cuts. Don't
cut all the way through the squid body. Cut each scored
squid body into three or four pieces.

When cooked, the squid will roll up and the crosshatching
will catch and hold the sauce. It's much easier to do than
to describe. S.C.]

From "The International Squid Cookbook" by Isaac Cronin,
Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3

Posted by Stephen Ceideberg; February 22 1993.

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Fish w/Peanut Sauce
Categories: Seafood, Vegetables, Sauces, Nuts
Yield: 4 Servings

2 ts Oil
1 lb Frozen stir-fry vegetables
1 md Bell pepper; cored, diced
1 tb Oil
4 (1/2") filets; barramundi or
- basa
4 tb Peanut sauce

MMMMM------------------------PEANUT SAUCE-----------------------------
1/2 c Creamy peanut butter
3/4 c Coconut milk
2 tb Thai red curry paste
2 tb Apple cider vinegar
1 tb Sugar; to taste
2 tb Ground peanuts
Salt

MAKE THE PEANUT SAUCE: Add all the ingredients in the
saucepan. Use a whisk to quickly whisk all the ingredients
together before transferring to a stove top to heat up on
low heat. Continue to whisk the peanut sauce until all
ingredients are well-combined.

As soon as the peanut sauce starts to simmer and bubble,
turn off the heat. (If you like the sauce more watery, you
may add a little water to dilute it during the cooking
process.) Transfer off the heat and top with some ground
peanut. The Thai peanut sauce is now ready. You can keep
the left over in the fridge for a week without losing the
fresh taste.

In a 12" nonstick skillet, heat 2 teaspoons oil over high
heat. Add the vegetables; cook 4 to 5 minutes, stirring
frequently, until crisp-tender. Divide vegetables among 4
dinner plates; cover to keep warm.

Add 1 tablespoon oil to same skillet; reduce heat to
medium-high. Add fish filets; cook 3 minutes. Turn fish;
spoon and spread 1 tablespoon peanut sauce over each
filet to cover. Cook about 4 minutes longer or until fish
flakes easily with fork. Serve fish with vegetables.

Makes 4 Servings

Recipe from: http://www.bettycrocker.com

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