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Squid stir fry with Chinese fermented black beans.
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5 from 3 votes

Squid with Black Bean Sauce

Squid with Black Bean Sauce is a delicious dish of tender squid stir fry in a rich, savory sauce made from fermented black beans. Quick and flavorful, it delivers a satisfying blend of taste and texture.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Squid
Cuisine: Chinese Recipes
Keyword: Squid with Black Bean Sauce
Servings: 4 people
Author: Bee Yinn Low

Ingredients

  • 10 oz (300g) fresh cleaned squid
  • 2 tablespoons oil
  • 1 tablespoon thinly sliced garlic
  • 1/2 yellow onion cut into pieces
  • 2 red chili cut into pieces
  • 2 tablespoons fermented black beans rinsed and mashed
  • 1 tablespoon chopped scallion white part only
  • sugar optional, to taste

Sauce:

  • 2 teaspoons soy sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water

Instructions

  • Cut each squid body in half lengthwise, then slice into 1.5-inch (3 cm) squares, scoring the surface lightly in a crisscross pattern. Slice the tentacles in half lengthwise.
  • In a small bowl, combine all the ingredients of the Sauce.
  • In a pot, bring water to a rolling boil. Add the squid and blanch 10 seconds or as soon as the squid turns white (but not entirely cooked). Drain, shaking out all the excess water. Set them aside.
  • Heat a wok or skillet over high heat Swirl in the oil, add the garlic, onion, red chili, fermented black beans and stir-fry for 10 seconds or until the aromatics are fragrant.
  • Add the squid and give it a quick toss before adding the Sauce. Stir-fry for about 5 seconds, add the scallions. Turn off the heat and toss everything until evenly coated with the sauce. Dish out and serve immediately.

Video

Notes

    • Use Fresh Squid: For the best texture and flavor, use fresh squid and ensure it’s well-cleaned.
    • Rinse and Chop Black Beans: Rinse the fermented black beans to reduce saltiness, and chop or mash them to release their full flavor.
    • Avoid Overcooking: Quickly blanch the squid in hot boiling water before stir frying.
    • High Heat Cooking: Use high heat when stir-frying to quickly sear the squid. This will prevent the squid from becoming rubbery.
    • Balance the Sauce: Taste and adjust the seasoning of the sauce as needed, balancing saltiness with soy sauce or a touch of sugar.

Nutrition

Serving: 4people | Calories: 177kcal | Carbohydrates: 8g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 368mg | Potassium: 290mg | Fiber: 1g | Sugar: 2g | Vitamin A: 253IU | Vitamin C: 38mg | Calcium: 37mg | Iron: 1mg