Squid with Ginger and Scallions

I just whipped up an awesome rice bowl for lunch so I thought I would throw it up here for you folks. It was inspired by a dish I used to get all the time in Boston's Chinatown eatery, a less-then fancy food court with cheap but amazing food that I believe has now closed. Anywho... the main idea with this dish is that the scallions and ginger are not just flavorings, they are almost like the veggies in the meal. That is, instead of chopping everything up into tiny little pieces, there are generous, large slices of both the ginger and scallion. Of course, if you're not super akin to either of these things I suppose you could chop things up small, or just don't make it at all. : )

Squid with Ginger and Scallions
Serves 1

• 1 cup cleaned squid pieces (rings and tentacles, frozen is fine)
• 1/4 cup cold water
• 1 t white miso paste
• 1 t corn starch
• 1/2 t tamari (thick soy sauce, or use 1 t of regular)
• 1 t mirin
  
• 2 scallions
• 1 inch of fresh ginger
• 1 serving of cooked rice
• toasted sesame seeds (optional)

1. Heat up a pan on medium heat with a little bit of veggie oil or spray.
2. If using frozen squid, throw it in now and let it cook for about 5 minutes. If using fresh squid, hold off.
3. Mix the water, miso paste, corn starch, tamari and mirin in a small bowl until smooth.
4. Slice the ginger and scallions.
5. Throw the ginger and scallions in the pan and now the fresh squid if that's what you used.
6. Cook everything almost through on medium to high heat.
7. Give the sauce a final stir and then throw it in, stir fry until the sauce comes to a boil, then turn it down to low for a minute.
8. You're ready to eat! Serve it over hot Japanese rice sprinkled with the sesame seeds.