This recipe serves 8

2-1/2 lbs. SeaSeald or James Island Calamari
16 black Chinese dried mushrooms
2 tbs. peanut oil
6 quarter-size slices gingerroot
4 cloves garlic, crushed
4 whole dried chili peppers, crushed
2 cups dry white wine
Salt & pepper
1 lb. thin asparagus
1 lb. sugar snap or snow peas
8 scallions
Hot white rice

Soften dried mushrooms by covering with water in saucepan and bringing to bowl. Turn off heat, let sit for 15 minutes. Drain, squeeze excess water from mushrooms. Cut into mushroom caps into strips, discard tough stems. Set aside. Trim ends and strings from peas. Set aside. Slice asparagus and scallions diagonally into 2 inch long pieces. Set aside. Cut squid into bite-size pieces. Set aside. Heat wok or deep frypan over high heat until smoking. Add oil. Add ginger, garlic & peppers and stirfry until brown. Remove from pan to bowl. To oil in pan, add squid and stirfry 1 minute. Add wine, salt & pepper to taste. Bring to boil and cook squid for 2 minutes. Remove squid from pan and set aside. Turn heat up and reduce pan liquid by 1/3. Add asparagus and peas. Cover pan and simmer for 3 minutes until just tender. Add mushrooms and squid to pan. Toss to mix and heat briefly. Pour over hot white rice mounded on serving platter. Serves 8