Cuttle Fish and Vegetables

Mrs. Thelma Woo – Papaikou

• 1 lb chopped vegetables (chop suey)
• 2 lb frozen cuttle fish (ika)
• Ginger root
• Shoyu
• Sugar
• Liquor

Clean and slice cuttle fish. Soak in shoyu, sugar, liquor and ginger root.

Fry vegetables, remove from pan and fry cuttle fish in a little oil. Add seasoning and thicken with corn starch. Mix vegetables with cuttle fish and serve hot.

To make cuttlefish curl, cut the inner part diagonally in criss-cross fashion close to under skin but not through then cut into 4 pieces.