Leftover stir - fry – mei chum siu chow

Method

1. Soak the dried shrimps in hot water for 15 minutes, then drain in a sieve.
2. While the shrimps are soaking, finely slice the garlic. Finely chop the red chilli, dice the pickled pak choi, and set aside separately. Cut the garlic sprouts into 3cm lengths, then blanch them in boiling water in a wok for 3 minutes. Drain in a sieve, then put them into a bowl of cold water to stop them overcooking. Lightly score the squid bodies diagonally, then cut them into rough chunks, place them in a small bowl or ramekin and mix with the cornflour (cornstarch).
3. Mix together all the sauce ingredients in a small bowl.
4. Now build your wok clock: place the garlic at 12 o’clock on the plate, followed by the red chilli, then the squid, blanched garlic sprouts, pickled pak choi, dried shrimp and finally the sauce.
5. Heat the vegetable oil in a wok to a medium heat. When smoking hot, add the garlic and stir-fry until golden brown, then add the red chilli and turn the heat up to high. Once smoking hot again, add the squid and sear, turning everything over once or twice to combine the flavours. Keeping the wok on a high heat, add the garlic sprouts, pak choi and dried shrimps, stirring continuously.
6. After about 30 seconds, stop stirring and allow the wok to heat up even more. Once smoking hot again, pour the sauce into the wok and bring to a vigorous boil. Stir-fry for a further minute, and serve.