8 whole medium squid
1/2 pound (250 g) ground pork
1 egg, lightly beaten
1 tablespoon (15 mL) minced garlic
1 tablespoon (15 mL) soy sauce
1 teaspoon (5 mL) Thai Kitchen® Premium Fish Sauce
1 teaspoon (5 mL) chopped fresh cilantro
1 teaspoon (5 mL) minced onion
1 teaspoon (5 mL)sugar
1/4 teaspoon (1 mL) ground black pepper
Shiitake Mushroom Sauce:
2 tablespoons (30 mL) vegetable oil
2 teaspoons (10 mL) minced ginger
1 teaspoon (5 mL) minced garlic
8 medium shiitake mushrooms, sliced
1 tablespoon (15 mL) Chinese oyster flavored sauce or soy sauce
3 green onions, cut into 1-inch pieces
CAREFULLY clean squid by removing the inside without puncturing the body. (It is best to clean squid in the sink over water as the purple dye can stain clothing and counters.) Keep the bodies whole so that they can be stuffed. Set aside.
MIX pork, egg, garlic, soy sauce, fish sauce, cilantro, onion, sugar and pepper in medium bowl until well blended. With a small spoon or with your hands, carefully stuff pork mixture into the squid. Place squid in steamer basket. Steam 10 to 15 minutes. Remove squid and cut into 1-inch slices.
FOR the Sauce, heat oil in large skillet on medium heat. Add ginger and garlic; stir fry 30 seconds or until fragrant. Add mushrooms, oyster sauce and sliced steamed squid; stir fry gently 4 to 5 minutes, taking care not to break the squid. Add green onions; toss gently.