Ingredients
6 tbsp. canned low-sodium chicken broth or homemade stock
1/4 tsp. dried red-pepper flakes
1/4 c. oyster sauce
5 tbsp. dry white wine
6 tbsp. soy sauce
1/2 lb. linguine
4 1/2 tbsp. Cooking oil
1/2 lb. medium shrimp
1/4 tsp. salt
1/2 lb. cleaned squid
2 eggs
1/2 lb. bean sprouts (about 2 cups)
1 bunch chives
Preparation
Step 1In a small bowl, combine the broth, red-pepper flakes, oyster sauce, wine and soy sauce. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Drain the linguine.Step 2In a large frying pan or wok, heat 1 tablespoon of the oil over high heat. Sprinkle the shrimp with 1/8 teaspoon of the salt. Add the shrimp to the pan; cook until just done, about 3 minutes. Remove the shrimp. Heat another tablespoon oil over high heat. Sprinkle the squid with the remaining 1/8 teaspoon salt. Add the squid to the pan and cook for 30 seconds. Remove. Heat 1/2 tablespoon of oil and add the eggs to the pan. Cook, stirring, until set, about 20 seconds. Remove and cut into strips.Step 3Heat the remaining 2 tablespoons oil over high heat. Add the linguine, bean sprouts, and the sauce mixture. Cook, stirring, until the sauce thickens slightly, about 2 minutes. Add the shrimp, squid and eggs. Cook until heated through, about 1 minute longer. Toss with the chives and serve immediately.Step 4Wine Recommendation: Salty Asian flavors like these call for a very light-bodied, acidic white wine. Try a vinho verde from Portugal or a Muscadet de Sèvre-et-Maine from the Loire Valley in France.
