Squid with Black Bean Sauce
Squid with Black Bean Sauce - squid, red bell peppers, ginger, scallion, black beans, soy sauce, chicken broth.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Chinese Recipes
Cuisine: Squid
Keyword: Squid with Black Bean Sauce
Servings: 4 people
Calories: 226kcal
- 1 pound (500g) 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 corn starch
- 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
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 1 1∕2-inch (3 cm) squares and the tentacles into 2-inch pieces (5 cm).
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 (35cm) flat-bottomed wok or 12-inch (30cm) 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. Next, 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.
Serving: 4people | Calories: 226kcal | Carbohydrates: 10g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 264mg | Sodium: 859mg | Fiber: 1g | Sugar: 2g