Instructions: 1. Soak dried mushrooms.

2. Clean squid and cut in 2-inch pieces. Slice onion and soaked mushrooms.

3. Mince ginger root; then combine in a cup with soy sauce and sherry. In another cup, blend cornstarch and cold water to a paste.

4. Heat oil. Add squid and stir-fry to coat with oil (about 1 minute).

5. Add ginger-soy mixture; stir-fry 1 to 2 minutes more. Remove squid from pan.

6. Heat remaining oil. Add sliced onion and mushrooms; stir-fry until onion is translucent. Then return squid.

7. Add stock and salt and heat quickly. Then cook, covered, 2 minutes over medium heat. Stir in cornstarch paste to thicken and serve at once.

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