Squid and Pork Stir Fry

This was quick and delicious.  Definitely making it again next week.  Also, doubling the recipe because more would have been better.  This served 5.  I didn't have any sides so that was probably the problem on why we needed more but unfortunately we all got home late and had no time to make sides.  Everyone was on the go to the next activity.  Alas. 

8 calamari bodies (with tentacles), scored and cut in half
4 shallots
1 lb. ground pork
2 tsp. grated ginger
2 tbsp. soy sauce
2 tbsp. hoisin sauce
2 tbsp. rice wine vinegar
1/2 cup basil leaves chopped
1 cup coriander leaves (optional)

Cut up the calamari bodies and season with salt and pepper.  In a large non-stick frying pan or wok add olive oil or vegetable and get really hot.  Add the calamari bodies and stir fry until golden.  Remove and set aside.  Add the shallots and stir fry for about 30 seconds, remove and set aside.  Add the pork and stir fry until golden, then add the ginger.  Mix thoroughly.  Stir in the soy sauce, hoisin sauce and rice wine vinegar.  Put the squid and scallions back in.  Mix.  Add basil and coriander and mix.  Voila.

Serve with white rice on the side.  Winner!