Stir-Fried Fresh Squid with Fermented Black Beans
Fresh squid stir-fried with green peppers and bamboo shoots in fermented black beans — tender, savory, and aromatic.
Ingredients
fresh squid (washed and scored)
250 g
green bell pepper (washed, deseeded, sliced)
50 g
bamboo shoots (washed, sliced)
50 g
fermented black bean paste
10 g
scallion (washed, cut into segments)
1
ginger (washed, julienned)
1
stock
0.5 tbsp
wet cornstarch slurry
0.5 tbsp
rice wine
0.5 tbsp
sugar
3 tsp
soy sauce
3 tsp
MSG
1 tsp
sesame oil
1 tsp
white pepper
1 tsp
minced garlic paste
2 tsp
fine salt
2 tsp
peanut oil
500 g
Instructions
1
Step 1
Wash the squid and score it in a cross-hatch pattern; wash the green bell pepper, remove the seeds, and slice; wash the bamboo shoots and slice; wash the scallion and cut into segments; wash the ginger and julienne.
2
Step 2
Heat 500 g of oil in a wok to about 70% hot, add the squid slices and cook until just done, then remove and drain off the oil.
3
Step 3
Combine the sugar, white pepper, sesame oil, soy sauce, fermented black bean paste, fine salt, MSG, stock, and wet cornstarch in a bowl and mix well to make a sauce.
4
Step 4
Heat 0.5 tbsp of oil in a wok to about 30% hot, add the minced garlic, scallion segments, and ginger shreds to release their fragrance, then add the squid and the other ingredients, pour in the sauce, and stir-fry until evenly coated.
