Curry Squid with wild rice, dried mushrooms, water chestnuts, and baby bok choy
Ingredient	Amount	Unit	Calories/unit	Calories
Curry Squid (From Kings Chinese BBQ)	8	Oz	50	400
Wild Rice (Cooked)	5	Cups	140	700
BBQ Pork (From Kings)	1	Oz	100	100
Dried Mushrooms (Shitake, White, Portobello)	2	Oz	80	160
Baby Bok Choy	8	Oz	3.69	29.52
Water Chestnuts (Fresh!)	4	Pieces	10	40
Fresh Greens	4	Oz	4	16

			Total Calories	1445.52
			Yield = 4 Servings	361.38	Per portion

Method:

Trim and coarsely mince water chestnuts. Rinse and reconstitute dried mushrooms with hot water.
Reserve the water. Trim and cut in strips. (We used some of our home dried whites and portabellas)

Line a large Chinese clay pot with the greens. Put the rice, drained dried mushrooms, minced water chestnuts,
and the squid on the greens. Put the few slices of pork on the top for flavor. Add the reserved
mushroom water avoiding allowing the sediment to go into the dish. Cover. Put in a cold oven.
Turn the heat to 500 degrees and set a timer for 30 minutes. At 30 minutes, add the baby bok
choy cut in large pieces, bake for another 6 minutes and serve.