What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6915107 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Squid with Black Bean Sauce

Fish and Seafood

Squid with Black Bean Sauce
2 teaspoons fermented black beans, rinsed and mashed
2 teaspoons Chinese rice wine
2 teaspoons sesame oil
1 Tablespoon thin soy sauce
1 Tablespoon brown sugar
1/2 teaspoon granulated sugar
1 Tablespoon vegetable oil
6 cloves garlic, peeled and thinly sliced
2 Tablespoon fresh ginger, minced
1 to 2 red chili peppers, seeded and minced
1 pound fresh squid, cleaned, blanched, cross-hatched, and cut into one-inch pieces
2 sprigs fresh coriander, cut into half-inch pieces
1. Mix mashed black beans, rice wine, sesame oil, soy sauce, brown and granulated sugars, and one tablespoon of cold water and set aside.
2. Heat wok or large fry pan, add the oil, and stir-fry the garlic, ginger, and chili peppers for one minute.
3. Add the black bean mixture and stir-fry another minute before adding the squid. Stir-fry one additional minute, no more, then remove to a serving bowl. Sprinkle the coriander on top, and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720