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Squid with Black Bean Sauce
Squid with Black Bean Sauce – squid, red bell peppers, ginger, scallion, black beans, soy sauce, chicken broth
Ingredients:
1 pound fresh cleaned squid
2 tablespoons chicken broth
2 teaspoons oyster sauce
2 teaspoons soy sauce
1 teaspoon dark soy sauce
1 teaspoon sesame oil
1∕2 teaspoon cornstarch
2 tablespoons peanut or vegetable oil
2 tablespoons fermented black beans, rinsed and mashed
1 tablespoon chopped scallion, white part only
1 tablespoon thinly sliced garlic
3∕4 cup thinly sliced onions
2 teaspoons finely shredded ginger
1∕2 cup julienned red bell peppers
1∕4 teaspoon salt
1∕8 teaspoon freshly ground pepper
1 tablespoon Shao Hsing rice wine or dry sherry
12 snow peas, strings removed
Method:
2. In a 2-quart saucepan bring 1 quart water to a boil covered over high heat. Add the squid and blanch 10 seconds or until the squid turns opaque and curls. Drain well in a colander, shaking out all the excess water. Set the squid on paper towels and blot dry to remove excess moisture. In a small bowl combine 1 tablespoon of the broth, oyster sauce, soy sauce, and dark soy sauce. In another small bowl combine the sesame oil, cornstarch, and the remaining 1 tablespoon broth.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the fermented black beans, scallion, and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the onions and ginger and stir-fry 1 minute or until the onions just wilt. Add the bell peppers, sprinkle on the salt and pepper, and stir-fry 30 seconds or until the bell pepper begins to soften. Add the rice wine and stir-fry 20 seconds or until just combined. Add the squid and snow peas to the wok, swirl in the soy sauce mixture, and stir-fry 1 minute or until the snow peas are bright green. Restir the cornstarch mixture, swirl it into the wok, and stir-fry 30 seconds or until the squid is just cooked.
My cookbook manuscript is due in the next few days and I am very happy—and relieved—that I am almost done, well, at least the toughest part: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing part of my cookbook, I have read and researched many Chinese cookbooks in the past few months. One of my recent favorites is “Stir-Frying to the Sky’s Edge” by Grace Young.
I have been a fan of Grace Young since I first read her award-winning cookbook “The Breath of a Wok” and then discovered “The Wisdom of the Chinese Kitchen.”
Her deep knowledge and intense passion for Chinese woks (and stir-frying) are eminently admirable. To me, her investments—both in time and dedication—in these fundamentals of Chinese cooking is way beyond being a cookbook author; in fact, she has become a scholar in my eyes, the ones that I hold high respect and regard for.
Even though I grew up eating Chinese food and watching my late mother cooking with a wok, my knowledge about these subjects was mostly taken for granted. I’ve never questioned the why’s and how’s, until I read Grace’s books. Needless to say, I have personally learned so much about Chinese stir-frying and the wok from reading her books…
“Stir-Frying to the Sky’s Edge” is a collection of authentic Chinese stir-fry recipes, shared by Grace and many Chinese home cooks and chefs from around the world. Coming from Malaysia, I am especially delighted to find a Malaysian-style stir-fried shrimp recipe in the cookbook.
The chapters on woks, seasoning methods, and stir-frying are resourceful and insightful, especially for those who have just started to learn about Chinese cooking.
What’s so special about the book is that it’s the first cookbook to explain in detail all the tips one needs to know to stir-fry with success, including the best oil for stir-frying, cooking in a newly seasoned wok, and more.
The book is also chock-full of beautiful and colorful photographs of the recipes, prepared and styled by Grace. I have to confess that I have a serious case of prop envy when I look through her book. I only wish that Grace would live in Southern California so I could borrow her props.
Here is one of my favorite stir-fried recipes in the book: stir-fried squid with black bean sauce. I am on a special diet that doesn’t allow me to consume squid now, but as soon as I can, I am definitely going to try this recipe.
To learn more about Grace Young and her work, please check out her site: graceyoung.com. If you wish to buy “Stir-Frying to the Sky’s Edge,” please click here. To connect with Grace on Twitter, follow her at @stirfrygrace.
Stir-Fried Squid with Black Bean Sauce Recipe
Squid with Black Bean Sauce - squid, red bell peppers, ginger, scallion, black beans, soy sauce, chicken broth.
Ingredients
- 1 pound fresh cleaned squid
- 2 tablespoons chicken broth
- 2 teaspoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 2 tablespoons peanut or vegetable oil
- 2 tablespoons fermented black beans, rinsed and mashed
- 1 tablespoon chopped scallion, white part only
- 1 tablespoon thinly sliced garlic
- 3/4 cup thinly sliced onions
- 2 teaspoons finely shredded ginger
- 1/2 cup julienned red bell peppers
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon Shaoxing wine or dry sherry
- 12 snow peas, strings removed
Instructions
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Cut each squid body in half lengthwise. Using a very sharp knife, lightly score the inside of the bodies in a crisscross pattern. Cut the squid into 11∕2-inch squares and the tentacles into 2-inch pieces.
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In a 2-quart saucepan bring 1 quart water to a boil covered over high heat. Add the squid and blanch 10 seconds or until the squid turns opaque and curls. Drain well in a colander, shaking out all the excess water. Set the squid on paper towels and blot dry to remove excess moisture. In a small bowl combine 1 tablespoon of the broth, oyster sauce, soy sauce, and dark soy sauce. In another small bowl combine the sesame oil, cornstarch, and the remaining 1 tablespoon broth.
-
Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the peanut oil, add the fermented black beans, scallion, and garlic and stir-fry 10 seconds or until the aromatics are fragrant. Add the onions and ginger and stir-fry 1 minute or until the onions just wilt. Add the bell peppers, sprinkle on the salt and pepper, and stir-fry 30 seconds or until the bell pepper begins to soften. Add the rice wine and stir-fry 20 seconds or until just combined. Add the squid and snow peas to the wok, swirl in the soy sauce mixture, and stir-fry 1 minute or until the snow peas are bright green. Restir the cornstarch mixture, swirl it into the wok, and stir-fry 30 seconds or until the squid is just cooked.
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Kina
Hello there. I’m from Malaysia and I just came across your blog today. I found it very helpful, especially being a Malaysian to find Malaysian food’s recipes to be written in English. I will definitely refer to your writings from now on. However I have a question, since I am a Muslim, what would you advise best to substitute any alcohol-based ingredients to a halal one?
Rasa Malaysia
Just skip it.
Yue Edwards
Nice! i gotta try it!!
joey
That looks amazing! I have only recently started appreciating squid (which is strange since it is part of my own cuisine!) so this is just perfect. Stir-frying is such a great way to prepare food although I am sure my own technique leaves much to be desired…definitely need to look into that book!
Eleanor Hoh
Kudos to Grace Young for introducing the world to woks and stir frying. Even though we differ in our techniques and opinions, I am in awe of her body of work. I love squid when it’s not tough and chewy and this dish may the ticket to learning how to get this right! Looks beautiful as usual Bee.
The Sudden Cook
Love squid. Great recipe!
tigerfish
Captivating words “to the sky’s edge” …wow!
Magda
I don’t own many cookbooks with Chinese recipes. Thanks for introducing this one to me. This recipe looks and sounds really good. I look forward to trying it since squid is one of my favorite seafood.
Lydia (The Perfect Pantry)
This is one of my new favorite cookbooks, too, every bit as stunning and yet accessible as The Breath of a Wok. Grace Young’s books are as much fun to read as they are to cook from, and I’ve done plenty of both. So glad to see her new book featured here.
LimeCake
i love a good stir fry. this looks delicious! perfect with a bowl of steaming hot rice.
ems
hi! i don’t know much about cooking but i loooove to eat. i like any food with black beans and i’m interested in trying to cook this recipe. what’s fermented black beans? can i use lee kum kee’s black beans garlic sauce instead? pls. help! thanks.
Rasa Malaysia
Fermented black beans are salted black beans, which you can get in Asian/Chinese markets. You can use LKK instant black bean sauce but the taste will not be as great.
Pat
I love Grace Young and her books. I didn’t know that she has a new cookbook. Will definitely check it out.
Rasa Malaysia
Hi Pat, yes, this is her new cookbook. You ought to check it out. I love it.