Fried Squid and Green Asparagus

Ingredients	Serve 1	Serves 4	Seasonings	Serve 1	Serves 4
squid green asparagus boiled bamboo shoots carrot kikurage ginger root	50g 30g 10g 10g 0.5g 1g	200g 120g (6 medium size) 40g 40g (1/5 stick) 2g 4g	(Preliminary seasoning) sake	5g	1 1/3 tablespoons
			(Seasoning mix) water Chinese stock sake salt A dash of pepper	22cc 0.1g 5g 0.5g -	100cc（1/2C） Slightly less than 1/5 teaspoon 1 1/3 tablespoons 2/5 teaspoon -
			(Water and potato starch mixture) potato starch water	1.3g 4g	Slightly less than 2/3 tablespoon Slightly more than 1 tablespoon
			oil	4g	Slightly more than 1 tablespoon

1	Remove thin film-like skin from squid, cut only the surface in checkered pattern, then cut into bite-size pieces.
2	Scrape off scales from asparagus and cut on a slant. Cut bamboo shoots, carrot and kikurage into thin strips. Thinly slice ginger root.
3	Boil the vegetables in water till slightly tender and drain. Combine ingredients for the seasoning mix.
4	Heat a wok well, and apply a small amount of oil. Fry the squid rapidly, sprinkle sake and remove.
5	Heat the same wok again and add the rest of the oil. Fry the ginger root. When you smell its aroma, stir in vegetables and fry, then add the squid and the seasoning mix.. Thicken with the water and potato starch mixture.