Squid in black bean sauce

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

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</

Asia
China
Fish course
Pescatarian

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