As I’m writing this post, I’m missing my favourite seafood at the same time because I can’t consume prawns, squids, etc yet due to my surgical incision that’s still healing. I can’t wait to go indulge in a seafood feast in a couple more weeks! Woo!
Anyway, today I’m sharing a very simple stir fry consisting of squids, red bell peppers, Chinese mushrooms and fermented black beans which I felt would be the hero of the dish because the black beans would give this whole dish an intensely robust and savoury flavour. White rice please! 🙂
Stir Fried Squid with Black Bean Sauce Recipe
Ingredients (serves 2-3)
2 squids (body only) approx. 250g
1 red bell pepper, cut into bite-sized pieces
30g dried Chinese mushrooms, soaked in hot water for half hour, stem removed & sliced
1″ knob ginger, peeled & finely chopped
3 cloves garlic, peeled & finely chopped
1 fresh green chilli, seeded & sliced
2 stalks spring onions, cut into 1″ sections
1/2 tbsp coconut oil
Sauce: (combine in a bowl)
2 tbsp fermented black beans, rinsed & bruised
2 tbsp Chinese cooking wine
1 tsp light soy sauce
1 tsp corn flour
1/2 tsp sugar
2 tbsp water
1. Cut the squid bodies into 1/2″ thick rings. Using a pair of scissors, make 1/4″ length cuts around one side of each ring so that the squid will curl up like a flower when cooked.
2. Heat oil in pan and saute the ginger, garlic and chilli till fragrant.
3. Add bell pepper, mushrooms and sauce and stir fry thoroughly for 1 minute.
4. Add the spring onions and squid rings and stir fry till the squid is cooked through.
And here you are, a plate of savoury tasting, tender squids 🙂 Yum.