Stir-fried Squid with Bean Paste
A Zhejiang-style seafood dish made by quickly stir-frying fresh squid with cucumber, seasoned with doubanjiang (fermented broad bean paste) and other condiments.
Ingredients
Fresh squid (cleaned after slaughter, head removed, purple membrane removed, cut into long strips, blanched in boiling water until just cooked, drained, and cooled)
1
Cucumber (cut lengthwise, seeds removed, cut into wide long strips, drained)
1
Oil (for heating)
1 tbsp
Bean paste (sauce ingredient)
1 tsp
Sesame oil (sauce ingredient)
1 tsp
Cooking wine (sauce ingredient)
1 tsp
Light soy sauce (sauce ingredient)
1 tbsp
Salt (sauce ingredient)
a pinch
Instructions
1
Prepare fresh squid
Clean the fresh squid after slaughter, remove the head, remove the purple membrane, cut into long strips, blanch in boiling water until just cooked, drain, and let cool.
2
Prepare cucumber
Cut the cucumber lengthwise, remove the seeds, cut into wide long strips, and drain.
3
Stir-fry
Heat the oil, add the fresh squid and toss to coat, add the pre-mixed sauce ingredients (bean paste, sesame oil, cooking wine, light soy sauce, salt), stir well and serve immediately.
