Semi Spicey Squid and Shrimp Stir Fry

1 pound 30-40 count shrimp, 1.5 pounds of prepared squid, a dozen or more baby carrots, a can of water chestnuts, 1-2 red bell peppers, 8 oz of bean sprouts, and an 8-12 ounce bowl of Hunan Sauce.

Let the shrimp and squid thaw for a couple hours in cool water.

For the prep work, I cut the carrots into thin strip-like slivers for garnish.

For the bell pepper, cut the pepper into quarter-inch squares or smaller if you so desire.

The squid cutting is a bit more complex: You can do it several ways.

You can cut the hood into 1/2 inch squares, or you can make 3-4 diagonal scoring cuts on either side of the hood on top and bottom but make sure they are opposite from one another.

If you cut it into the squares the squid will curl up on the edges, you can tell it is done this way as well.

If you use the secondary cut, the squid will roll up into small tubes if done correctly, this is another way to tell when it is cooked through.

For the cooking of this dish it is rather simplistic, take some olive oil or wok oil, preheat to 300 degrees, toss in the peppers and water chestnuts for about 3-4 minutes.

Have a bowl ready and scrape out the peppers and water chestnuts.

Add bean sprouts and carrots now, and toss them for a minute to two minutes; repeat with scraping into the bowl you used earlier.

Now you can toss in your shrimp let it cook for 5-8 minutes.

Once you have the shrimp cooked, bring up the squid, cook it for up to 45 seconds or until it turns opaque and curls up as mentioned above.

Once you see that the squid is done, you should be ready to toss all of the other ingredient in as well as your bowl of hunan sauce.

Let this mixture of food come to a boil then serve.

Complementary Wines: Chardonnay, Chardonnay, Chardonnay, Chardonnay, Chardonnay

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