I found some lovely squid in the market this morning and thought about a salad with morning glory.
Some call this veg...water spinach. Call it what you want it is still delicious and healthy. And some might even say this dish is just a stir fry. It is in a way though it is healthier as the veg is par-boiled. Just make sure the stems still have a bit of crunch to them.
I started off marinating the cut up squid in vinegar and soy sauce. I used Kikkoman. Then I par-boiled the morning glory . Using the same pot, I sauteed some diced ginger and garlic (really the amount is up to you) in about a table spoon of oil and on very high heat, stir fried ( yes!! i did do a bit of that) them for about a minute. When the squid is white, remove from the pan right away because any longer and you would have paper salad instead!
So now you will have only the garlic and ginger in the pan with the liquid which you did not remove....
Add about three table spoons of thick sweet soy sauce, something like ABC, and about four dashes of black pepper.
When the sauce heats up and thinckens turn off the heat. Add the squid and veg, mix gently and serve...
This was one of the dishes we loved from old China town back home. I don't know if they still make them this way.
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