3 cloves garlic 4 coriander seeds 2 Szechwan peppercorns 3 Tbs. oyster sauce 4 Tbs. sherry vinegar 2 Tbs. dark soy sauce splash of sesame oil 4 medium sized squid 4 links of sausages by Amy Szechwan chicken sausages 1/4 cup water chestnuts, chopped 1 Tbs. safflower oil 15 asparagus spears 12 shiitake mushrooms 3 carrots 1/4 cup bean sprouts 2 Tbs. butter five-spice powder     Combine garlic, coriander, and peppercorns, and crush with mortar and pestle. In a sauté pan, add crushed ingredients to the oyster sauce and bring to a boil, then cool. Combine oyster sauce mixture with soy sauce and vinegar. Slowly whisk together the flavor mixture with the oil, season. Clean and dry squid bodies. Lightly sauté sausage with the water chestnuts. Cool this mixture. Gently stuff the squid with the sausage mixture and secure with a toothpick. Season and quickly sauté with safflower oil. Blanch asparagus tips and cut in half. Quarter mushroom caps and begin to sauté them. Add asparagus tips and bean sprout and cook just enough to warm them. Season and toss with 3 Tbs. of the vinaigrette. Julienne carrots and quickly blanch. Toss in butter and add a pinch of five-spice powder (garnish). Plate by arranging the vegetable salad in the center of the plate. Place squid on the vegetable garnish with carrots and sprinkle the plate with the vinegar.