Ingredients:
1 pound squid, cleaned, washed, paper towel-dried
2 tbsps red wine
2 tbsps soy sauce
2 tbsps hoisin sauce
3 cloves garlic, crushed
vegetable oil
salt and pepper

1. Combine all ingredients in a large bowl to make marinade. Add squid, too and marinate for a couple of hours.
2. When ready to cook, drain and save the marinade.
3. Heat a deep skillet and grease with a little oil. Fry squid until it’s white on both sides, about 3 minutes per. Brush with some of the marinade and sprinkle with salt and pepper while cooking. Try not to overcook so they are not tough. Slice and serve either hot or cold with mixed greens.

Ingredients:
2 pints of oyster mushrooms
1 cup sugar snap peas, destringed
1 tbsp distilled white vinegar
4 large eggs
chicken stock
1 tbsp butter
1/3 cup crushed hazelnuts
2 tbsp chives, minced
salt and pepper

1. Clean mushrooms, using your fingers to brush away dirt and remove woody parts. Break into bite-size pieces. Set aside.
2. Place a small pot of salted water over high heat. When water boils, add peas and cook until tender, 3 to 4 minutes. Drain into a colander and rinse with cold water.
3. Place a sauté pan over medium-high heat, add mushrooms and stir until their color deepens and aroma intensifies, about two minutes. Sprinkle with a pinch of salt, remove from heat and continue stirring. After a minute, mushrooms should release some liquid; if not, add a tablespoon or two of the stock. Return pan to heat, add butter and peas and stir until hot, about 2 minutes. Shut off heat and divide among four plates.
4. Fill a deep skillet with a few inches of water, add vinegar and salt and place over high heat. Crack eggs into small, separate cups. When water boils, reduce heat to a low simmer and carefully pour in eggs one at a time. Cook until whites are firmly set. Strain eggs with a slotted spoon and transfer each to a plate atop mushrooms. Sprinkle with hazelnuts, chives and freshly ground black pepper. Serve immediately.