Squid Stir-Fry with Chiles and Mushrooms Recipe | Alton Brown

Ingredients

• 1 pound squid tentacles and tubes
• 1 tablespoon soy sauce, or more to taste
• 2 teaspoons cornstarch, divided
• 1/2 cup water
• 1 tablespoon miso ((any type))
• 1 teaspoon balsamic vinegar
• 2 teaspoons sesame oil
• 1 small clove garlic, thinly sliced
• 1/4 teaspoon finely minced fresh ginger
• 2 medium dried arbol chiles
• 1/3 cup diced sweet onion
• 1/3 cup diced red bell pepper
• 1/4 cup torn oyster mushrooms
• Freshly ground white pepper, to taste
• Cooked rice, for serving