Stir-fried squid1 kg (about 4) squid, cleaned and tentacles reserved2 tbsppeanut oil1green capsicum, cut into 2cm pieces1long red chilli, thinly sliced diagonallyPinchwhite sugar1 tspdark soy sauce125 ml (½ cup) chicken stock1 tsppotato flour (see note)2green onions, cut into 3cm piecesTo serve:sesame oilBlack bean sauce1 tbspblack beans, rinsed1 piecedried tangerine skin (see note)1 clovegarlic, crushed5 cm pieceginger, peeled and finely chopped1 tspwhite sugar2 tspShaoxing wine
For black bean sauce, combine beans and tangerine skin in a small bowl. Place in a bamboo steamer over a saucepan of boiling water and steam for 10 minutes or until soft. Combine with remaining ingredients in a mortar and, using a pestle, coarsely crush.
Using a sharp knife, score inside of squid into a diamond pattern and cut into 4cm pieces. Cook squid and tentacles in a saucepan of boiling water for 30 seconds, drain and pat dry with absorbent paper.
Heat oil in wok over medium-high heat, add black bean sauce and sauté for 30 seconds, add squid, capsicum and chilli and cook, stirring, for 1 minute. Add sugar, soy and stock and bring to the simmer. In a bowl, combine potato flour and ¼ cup water, add to wok and stir until thickened. Add green onion and a few drops of sesame oil, season to taste with sea salt, stir to combine and serve.
Note Potato flour is available from health food
stores and Asian supermarkets. Dried tangerine skin is from Asian