THIS MONTH’S RECIPE: STIR FRIED SQUID SALAD

2 tsp. Rice Vinegar
1 tsp. Sirachi Sauce
1 tbs. Grated Ginger
1 tsp. Sesame Oil
1 tsp. Brown Sugar
1 lb. Squid Tentacles & Bodies
1 tsp. Ground Chili Powder
1 c. Bok Choy
1/2 c. Green Onions
1 tsp. Pureed Garlic

DIRECTIONS:
Place all ingredients except squid in large bowl and mix thoroughly. Sauté squid for five minutes in separate pan with 2 tsp vegetable oil. Drain on a paper towel. Add cooked squid to marinade for one hour. Toss and serve cold as salad or warm over jasmine rice.