1 lb squid, cleaned chinese-style (see b; elow)
2 tablespoon fermented, salted black beans (avai; lable at asian groceries)
2 cloves garlic, minced
2 tablespoon rice wine, or 2 tbs mirin or sherry
1 teaspoon ginger, grated
2 scallions, chopped into 1/2-inch pi; eces
1 tb regular soy sauce
1 teaspoon sugar
1 teaspoon cornstarch dissolved in
1 tablespoon water
2 tablespoon 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.
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