Instructions: 1 Can Whole bamboo shoots (15 - oz.), drained and cu 1 1/2 Inch cub OR
1 can Sliced bamboo shoots (8 - oz.), drained 1 1/2 teaspoons Cornstarch dissolved in 1 - tablespoon of water

Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board.

Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every 1/4 inch.

Turn the squid 1/4 round and score again to produce a crosshatch pattern.

Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The scoring will make each strip curl when cooked.)

Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside.

Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl.

Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat).

Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes.

Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice.

Makes 4 servings.

Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid.

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