Gong Bao Cuttlefish Balls

Source: Chef Da Bing (Asia Food Chanel)

Ingredients:
Cuttlefish (I use 4 pcs squid)
2 bamboo shoot ~ cut lengthwise
1 green pepper ~ cut cubes
Dried chili ~ soak in hot water
3 garlic ~ sliced
1 green onion ~ cut 1" diagonal
3 tbsp salted peanuts
1 tbsp Shaoxing wine

Sauce:
1 tbsp fermented bean paste
1 tbsp oyster sauce
1/2 tbsp sesame oil

Directions:

1. Flatten the cuttlefish, skin it & make criss-cross markings.  Cut into square.
2. Heat 1 tbsp oil & saute the cuttlefish.  Add 1/2 cup of water.  Blanched the cuttlefish & remove from the wok.
3. Add 1 tbsp sesame oil & saute the garlic, bamboo shoot & spring onion base.  Add the pre-mixed seasoning sauce.  Briefly saute it & add Shaoxing wine as well as water.   Continue to stir-fry.
4. Add soaked chili, spring onion, green epper & blanced cuttlefish.  Lastly add peanuts and stir the mixture.  Serve with steam white rice.