Marinated squid stir-fried in a homemade black bean sauce. Serve with rice or noodles.
Ingredients
- 450g/1lb
squid, cleaned, cut and scored - 1 tbsp shaoxing rice wine or
dry sherry - 1 tbsp light
soy sauce - 2 tsp
sesame oil - 1 tsp
cornflour - 2 tbsp
vegetable oil - 1½ tbsp
black beans, rinsed and coarsely chopped - 2
garlic cloves - 2
spring onions, chopped - 2
shallots, finely chopped - 1 tbsp light
soy sauce - 1 tsp
sugar - 1 tbsp
chicken stock - 1 tbsp
sesame oil - 2
spring onions, sliced into thin strips - 1 red
chilli, sliced into thin strips
Preparation method
-
Put the squid in a bowl and mix them well with the shaoxing rice wine (or dry sherry), soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.
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Heat a wok or large frying pan until it is very hot. Add half of the vegetable oil and when it is very hot and slightly smoking, lift the squid out of the marinade with a slotted spoon, put it in the wok and quickly stir fry it for about 2-3 minutes. Transfer the squid to a bowl and remove the pan from the heat.
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Wipe the wok or pan clean, reheat it and add the remaining oil. Quickly add the black beans, garlic, spring onions and shallots. A few seconds later add the light soy sauce, sugar, chicken stock and sesame oil. Bring the mixture to a boil and then return the squid to the work or pan. Stir fry the entire mixture for another five minutes.
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To serve, place the squid with black bean sauce onto a serving plate and garnish with the strips of spring onion and red chilli.
Required techniques
James Martin recipes from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
