Chefs' Recipes

Stirfried calamari with chilli and black bean sauce

Australian Gourmet Traveller recipe for stirfried calamari with chilli and black bean sauce by Tony Tan
Stirfried calamari with chilli and black bean sauce

Stirfried calamari with chilli and black bean sauce

Chris Chen
4
15M
6M
21M

The trick to preparing calamari is to cook it quickly so it remains tender. Chinese cookbooks will often say to blanch it in boiling water to make it tender. This step is not necessary in this recipe because we use small calamari. This is a family favourite – the combination of garlic, ginger and black bean is irresistible.

Ingredients

Method

Main

1.Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
2.Heat a wok over high heat, add vegetable oil and as soon as the oil starts to smoke, add onion, ginger, garlic, chilli and salted black beans. Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl. Add wine, oyster sauce, sugar, sesame oil and stock, reduce heat to medium and simmer, stirring constantly, for 1-2 minutes or until reduced to a sauce consistency. Scatter with green onion and serve with rice.

Salted black beans (fermented and salted soy beans) are available from Asian grocers.

Notes

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