Squid in Black Bean Sauce

By bunny

Ingredients

• 1 lb squid; cleaned
• 2 tbsp fermented, salted black beans
• 2 cloves garlic, minced
• 2 tbsp rice wine; subs. mirin or sherry
• 2 tbsp ginger, grated
• 1 shallot, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp water
• 2 tbsp olive oil

Preparation

Step 1

Mix fermented black beans, rice wine, soy sauce and sugar. Let sit 15 minutes.

Score squid diagonally every half inch. Turn the squid and score again at right angles. Don't cut all of the way through the squid. Chop tentacles into bite size pieces.

Saute minced garlic and grated ginger in the oil over medium heat in a heavy frying pan or wok until garlic is slughtly browned. Turn up heat. Add squid and shallot. Stir-fry for 30 seconds. Pour in black bean sauce mixture and cook for 2 minutes. Don't overcook the squid.

Serve over pasta or rice.