| 3/4 | lb | Squid tubes (or tubes and tentacles) OR |
| 1 1/2 | lb | Whole squid, cleaned |
| | MARINADE |
| 2 | ts | Cornstarch |
| 1 | ts | Sesame oil |
| 1/4 | ts | Salt (optional) |
| 1 | pn | Of white pepper |
| | CHILI SEASONING |
| 6 | sm | Dry red chilies |
| 2 | ts | Minced fresh ginger |
| 1 | ts | Minced or pressed garlic |
| 1/2 | ts | Crushed hot red pepper or chili flakes |
| | SAUCE |
| 1/3 | c | Low-salt chicken broth |
| 3 | tb | Balsamic vinegar, or Chinese black rice vinegar |
| 2 1/2 | tb | Soy sauce |
| 5 | ts | Sugar |
| 1 1/2 | ts | Sesame oil |
| | VEGETABLES |
| 2 | tb | Salad oil |
| 2 | | Stalks Celery, cut into 1/2 inch slices |
| 1 | sm | Green or red bell pepper, cut into 1 inch squares or julienned |
| 1 | sm | Onion, cut into 1 inch chunks, layers separated |
| 1 | cn | Whole bamboo shoots (15 oz.), drained and cut into |
| 1/2 | | Inch cubes OR |
| 1 | cn | Sliced bamboo shoots (8 oz.), drained |
| 1 1/2 | ts | Cornstarch dissolved in 1 tablespoon of water |
