Yen Can Cook ~ Stir Fried Squid with Black Bean

This is my first squid recipe and I’m glad that it was a successful attempt!

(*´∀`*)ﾉ｡+゜*｡

Cooking squid or calamari can be tricky, as it can easily become tough if overcooked. The trick with squid is to either cook it very quickly at a high temperature or very slowly at a low temperature – dither in between and you run the danger of ending up with a rubbery texture. Most recipes, though, tend to focus on the fast-cooking options, like stir frying, grilling, and sautéing. Recipes that involve slow cook method normally are western cuisine like Southern Italian Calamari Stew and Spanish Style Stuff Squid. 

Ingredients (Serve: 3-4)

500-600g fresh cleaned squid

1/2 capsicum/bell pepper, sliced

1.5 tablespoons fermented black beans (rinsed and mashed)

3 cloves garlic, chopped

1/4 thumb-sized ginger, sliced

1 tablespoon Chinese cooking wine

Cooking oil

Salt and sugar to taste

Sauce

2 teaspoons oyster sauce

2 teaspoons soy sauce

1 teaspoon dark soy sauce

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Step 1: Score the body of the squid in shallow crisscross pattern then cut into 4-5cm pieces.

Step 2: Bring a pot water to a boil then scald the squid (Step 1) in boiling water for 10 seconds or until the squid turns opaque and curls. Drained from hot water immediately, pat dry with paper towel. Set aside.

Step 3: In a bowl, add in the all the ingredients of sauce, mix to combined.

Step 4: Heat cooking oil in a frying pan or wok, saute fermented black beans, ginger and garlic until fragrant. 

Step 5: Add in capsicum and stir fry for 30 seconds or until the bell pepper begins to soften the swirl in the Chinese cooking wine and let in cook for another 10 seconds.

Step 6: Add in the scalded squid (Step 2) and sauce mixture (Step 3), stir-fry 30 seconds or until the squid is just cooked. Add in salt and sugar to taste.

Step 7: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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