Black Bean Sauce Squid
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
squid
cleaned |
|
| 3E+1 | ml |
black beans
|
|
| 2 | cloves |
garlic
minced |
|
| 3E+1 | ml |
rice wine
|
|
| 5 | ml |
ginger
grated |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 5 | ml |
sugar
|
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 3E+1 | ml |
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.
Sauté 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.
