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Stir-fried squid with black bean

You'll need

  •  
  • Stir-fried squid
  • 1 kg (about 4)
  • squid, cleaned and tentacles reserved
  • 2 tbsp
  • peanut oil
  • 1
  • green capsicum, cut into 2cm pieces
  • 1
  • long red chilli, thinly sliced diagonally
  • Pinch
  • white sugar
  • 1 tsp
  • dark soy sauce
  • 125 ml (½ cup)
  • chicken stock
  • 1 tsp
  • potato flour (see note)
  • 2
  • green onions, cut into 3cm pieces
  • To serve:
  • sesame oil
  •  
  • Black bean sauce
  • 1 tbsp
  • black beans, rinsed
  • 1 piece
  • dried tangerine skin (see note)
  • 1 clove
  • garlic, crushed
  • 5 cm piece
  • ginger, peeled and finely chopped
  • 1 tsp
  • white sugar
  • 2 tsp
  • Shaoxing wine

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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 supermarkets.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2007

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