1 gweduc, sliced
1 tbsp. sherry
1 tbsp. cornstarch
Pinch of white pepper
Pinch of salt
1/4 c. corn or peanut oil
2 tbsp. fresh ginger, chopped
2 tbsp. garlic, minced or crushed
2 tbsp. scallions, chopped
1 tbsp. chili paste
1 tbsp. soy sauce
2 tbsp. malt vinegar

This is a rapid "stir-fry" dish. All ingredients should be chopped and measured in advance. Do not over cook gweduc as it will toughen.

Slice the gweduc meat across the grain into 1/8 inch slants. Separate the siphon (neck) slices from the mantle (body) slices. Marinate gweduc in mixture of sherry, cornstarch, salt and pepper.

Heat oil over high heat. Add ginger, garlic and stir 30 seconds. Add scallions, stir 10 seconds. Add chili paste, stir another 30 seconds. Add gweduc body slices and stir fry for 30 seconds. Add neck slices and stir fry for 30 seconds. Add soy sauce, malt vinegar, and stir for 15 seconds. Remove from heat. Serve with rice or noodles.