Black Bean Sauce Squid

40 minutes Prep: 10 minutes Cook: 30 minutes

281 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1	pound	squid	cleaned
2	tablespoons	black beans
2	cloves	garlic	minced
2	tablespoons	rice wine
1	teaspoon	ginger	grated
2	each	scallions, spring or green onions	chopped
1	teaspoon	sugar
1	teaspoon	cornstarch
1	tablespoon	water
2	tablespoons	vegetable oil

Directions

Many people shy away from dishes with names like Black Bean Sauce Squid because they think it involves the preparation of a complicated sauce.

In fact it is quite easy. The black beans themselves, fermented and salted when you buy them, are the sauce.

All you do is add a little rice wine to make a paste.

Then it's just like any other stir-fry a couple of minutes of high-heat cooking, continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans:

rice wine, soy sauce and sugar.

Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying pan or wok until garlic is slightly browned.

Turn up heat. Add squid and scallions.

Stir-fry for 30 seconds. Pour in black bean sauce mixture, and cook for 2 minutes.

Add cornstarch and, when sauce thickens, remove from heat and serve.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 150g

Amount per Serving

Calories 281 48% of calories from fat

	% Daily Value*
Total Fat 15.0g	23%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 295mg	98%
Sodium 393mg	16%
Total Carbohydrate 14.0g	5%
Dietary Fiber 1.0g	3%
Sugars 1.0g
Protein 21.0g	43%

Vitamin A	2%		Vitamin C	13%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Chinese: Page 3

Last Recipes Viewed

Recipe Bite

The Root of the Matter

by Mark R. Vogel

Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...