How To make Black Bean Sauce Squid
1 lb Squid, cleaned
-Chinese-style (see below) 2 tb Fermented, salted black
-beans (available at Asian -groceries) 2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin
-or sherry 1 ts Ginger, grated
2 Scallions, chopped into
-1/2-inch pieces 1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil
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. Saute 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. [Score squid diagonally at three quarter inch intervals. Turn and repeat at right angles to original cuts. Don't cut all the way through the squid body. Cut each scored squid body into three or four pieces. When cooked, the squid will roll up and the crosshatching will catch and hold the sauce. It's much easier to do than to describe. S.C.] From "The International Squid Cookbook" by Isaac Cronin, Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3 Posted by Stephen Ceideberg; February 22 1993.
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Chinese Stir Fry Squid in Black Bean Sauce (Asian Style Cooking Recipe)
Chinese Stir Fry Squid in Black Bean Sauce (Asian Style Cooking Recipe)
Welcome to my Asian kitchen. My name is Xiao Wei and my goal is to make your cooking simple and exciting. Ever since my Mother showed me how to cook at an early age, I have always had a strong passion for cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and learn new Chinese recipes.
It's best to use baby squid as they are much more tender.
Ingredients:
250g Squid
220g Broccoli
4 Cloves Garlic
0.5cm Ginger
1 Spring Onion
120g Black Bean Sauce
Methods:
Chop the ginger, garlic and spring onion
Cut broccoli into bite-sized pieces and place on a dish for later
Crosscut the squid – do not cut through like so
Boil 1 litre of water in a pan and blanch broccoli for a minute then drain
Place squid into the same water for about 10 seconds until each piece curled and drain
Heat 1 tablespoon of oil in a wok until smoking hot
Add garlic, ginger and spring onion and fry for few seconds
Add black bean sauce and fry for a minute
Add squid and broccoli and stir fry for a minute
Drizzle few drops of sesame oil and salt to your taste
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Stir Fry Squid in Black Bean Sauce (Chinese Style Cooking Recipe)
Stir Fry Squid in Black Bean Sauce (Chinese Style Cooking Recipe)
Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.
It's best to use baby squid as they are much more tender.
Ingredients:
250g Squid
220g Broccoli
4 Cloves Garlic
0.5cm Ginger
1 Spring Onion
120g Black Bean Sauce
Methods:
Chop the ginger, garlic and spring onion
Cut broccoli into bite-sized pieces and place on a dish for later
Crosscut squid – do not cut through like so
Boil 1 litre of water in a pan and blanch broccoli for a minute then drain
Place squid into the same water for about 10 seconds until each piece curled and drain
Heat 1 tablespoon of oil in a wok until smoking hot
Add garlic, ginger and spring onion and fry for few seconds
Add black bean sauce and fry for a minute
Add squid and broccoli and stir-fry for a minute
Drizzle few drops of sesame oil and salt to your taste
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Stir-fried squid with black bean sauce (Chinese recipe)
I have always wanted to publish Chinese stir-fried squid with black bean sauce, an interesting home-cooked Cantonese dish.
It is delicious after the cooked squid absorbs the divine black bean sauce. Furthermore, it is simple to prepare, an important factor while cooking at home.
I always get fresh squid from the market to ensure the best flavor. As for the black bean sauce, I prefer using the store-bought fermented black bean pastes since there's no need to start from scratch. It is sold in most Asian grocery stores.
This simple recipe is easy to follow, except for the squid preparation process for stir-frying. It can be overwhelming if you are unfamiliar with how to cut and prepare squid. Therefore, I've recorded a video, including how to prepare it from scratch,
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Recipe:
(Please download the recipe and read the full details at )
Ingredients
300g squid
1 bell pepper
2 tbsp cooking oil
1 medium size onion, cut into bite-size
1 tbsp chopped garlic
1 tbsp light soy sauce
1/2 tsp sugar
1 tbsp oyster sauce
1/8 tsp ground white pepper
2 tbsp fermented black beans
1 tsp cornstarch (add 1 tbsp water to form a slurry)
2 tbsp Shaoxing cooking wine
1 tsp sesame oil
Thinly sliced green onions to garnish
Method:
Prepare the squid
- Hold the squid tube firmly and gently, then pull the head and tentacles away until the cartilage detaches.
- Next, use scissors to remove the mouth and eye. Then, cut to separate the tentacles.
- Remove the skin of the body of the squid. Rinse the squid with water and pat it dry.
- Cut the squid tubes in half to expose the inside.
- With the inside facing up, score the flesh from end to end at an angle. Make the second set of score lines by turning the squid 90 degrees to create a diamond pattern.
- Finally, cut the squid into triangular bite-sized pieces.
Blanch the squid and bell pepper
- Blanch the bell pepper in boiling water for a minute, then remove.
- Next, add the squid to the boiling water and blanch for 20 to 30 seconds on high heat.
- Once done, transfer the squid immediately to cold water to stop further cooking. Then, remove the excess water by drying it with a kitchen towel.
Stir-fry the squid
- Fry the onion until slightly brown.
- Next, add the black bean sauce and chopped garlic to the wok and saute until it becomes aromatic.
- Add the light soy sauce, sugar, ground white pepper, and oyster sauce, then stir-fry with the - blanched squid and bell pepper for one minute.
- Drizzle some sesame oil and rice wine to mix with the squid.
- Add a tablespoon of cornstarch slurry to thicken the sauce.
- Garnish with sesame seeds and thinly sliced green onions.
#stirfriedsquid
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fry squid with black bean sauce