Name: Squid in black bean sauce
Cuisine: China
Ingredients: 1 green pepper and 1 red pepper, each deseeded and pith removed, cut into 2.5 cm/1 inch squares; 1 cm /½ inch piece fresh root ginger, peeled and finely chopped; 4 or 5 spring onions, trimmed and finely chopped; 1 tablespoon rice wine, sake or dry sherry; 1 garlic clove, peeled and finely chopped; sea salt, to taste; 350 g/12 oz squid tubes, cleaned; a few drops of sesame oil, to finish; vegetable oil, for stir-frying; 1 tablespoon black bean sauce

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

350 g/12 oz squid tubes, cleaned
1 green pepper and 1</

Method

Cut open each squid tube lengthways to form a flat sheet and score the inside of the squid in a criss-cross pattern, then cut into 3.5 cm/1½ inch squares.
Fill a pan with lightly salted water and bring to the boil. Drop in the squid and blanch for about 1 minute. Remove the squid, drain and dry on kitchen paper.
Next, heat a wok, add a little vegetabl

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Squid in black bean sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of