Black Bean Sauce Squid
1 lb Squid
2 tbsp Fermented, salted black beans
2 Cloves garlic, minced
2 tbsp Rice wine
1 tsp Ginger, grated
2 Scallions, chopped into 1/2-inch pieces
1 tbsp regular soy sauce
1 tsp Sugar
1 tsp Cornstarch dissolved in 1 tbsp water
2 tbsp Vegetable oil
Prepare black bean sauce mixture by adding to the beans: rice wine, soy sauce and sugar. Let sit for 15 minutes.
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.
Sauté 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.
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