Source:

Germaine's Restaurant, Washington, DC

Serves/Makes:4

Ingredients

• 1 lb (.5 kg) cleaned calamari (1 lb (.5 kg) shrimp, scallops, or seafood mixture may be substituted)
• 4 tbsp (60 ml) vegetable oil
• 1 tsp (5 ml) chopped garlic
• 1/2 cup (125 ml) sliced onion
• 1/2 cup (125 ml) sliced, blanched carrots
• 1/2 cup (125 ml) sliced Italian celery (or 4 stalks of tender regular celery)
• 1/2 cup (125 ml) sliced leek, white part only
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) fish sauce (nuoc mam)
• 1/4 cup (60 ml) chicken broth
• 1 tbsp (15 ml) Thai chili sauce
• or
• 1 tsp (5 ml) chili and garlic sauce

Preparation

• To clean calamari, open lengthwise and wash with water.
• Score inside lightly, then cut each one into four pieces and place in a bowl.
• Heat wok or stir-fry pan over high heat.
• Add oil, garlic, onion, and calamari. Stir-fry quickly for about 1 minute. Don't overcook!
• Add remaining vegetables, soy sauce, fish sauce, and chicken broth. Cook for 1 minute.
• Stir in chili sauce.
• Serve hot with steamed rice.

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