Squid with Black Bean Sauce
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
20 mins
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Servings
4 people
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Calories
177 kcal
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Course
Main Course
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Cuisine
Chinese
Squid with Black Bean Sauce
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Squid with Black Bean Sauce is a delicious dish of tender squid stir fry in a rich, savory sauce made from fermented black beans. Quick and flavorful, it delivers a satisfying blend of taste and texture.
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Ingredients
- 10 oz (300g) fresh cleaned squid
- 2 tablespoons oil
- 1 tablespoon thinly sliced garlic
- 1/2 yellow onion cut into pieces
- 2 red chili cut into pieces
- 2 tablespoons fermented black beans rinsed and mashed
- 1 tablespoon chopped scallion white part only
- sugar optional, to taste
Sauce:
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Cut each squid body in half lengthwise, then slice into 1.5-inch (3 cm) squares, scoring the surface lightly in a crisscross pattern. Slice the tentacles in half lengthwise.
- In a small bowl, combine all the ingredients of the Sauce.
- In a pot, bring water to a rolling boil. Add the squid and blanch 10 seconds or as soon as the squid turns white (but not entirely cooked). Drain, shaking out all the excess water. Set them aside.
- Heat a wok or skillet over high heat Swirl in the oil, add the garlic, onion, red chili, fermented black beans and stir-fry for 10 seconds or until the aromatics are fragrant.
- Add the squid and give it a quick toss before adding the Sauce. Stir-fry for about 5 seconds, add the scallions. Turn off the heat and toss everything until evenly coated with the sauce. Dish out and serve immediately.
Notes
- Use Fresh Squid: For the best texture and flavor, use fresh squid and ensure it’s well-cleaned. Rinse and Chop Black Beans: Rinse the fermented black beans to reduce saltiness, and chop or mash them to release their full flavor. Avoid Overcooking: Quickly blanch the squid in hot boiling water before stir frying. High Heat Cooking: Use high heat when stir-frying to quickly sear the squid. This will prevent the squid from becoming rubbery. Balance the Sauce: Taste and adjust the seasoning of the sauce as needed, balancing saltiness with soy sauce or a touch of sugar.
- Use Fresh Squid: For the best texture and flavor, use fresh squid and ensure it’s well-cleaned.
- Rinse and Chop Black Beans: Rinse the fermented black beans to reduce saltiness, and chop or mash them to release their full flavor.
- Avoid Overcooking: Quickly blanch the squid in hot boiling water before stir frying.
- High Heat Cooking: Use high heat when stir-frying to quickly sear the squid. This will prevent the squid from becoming rubbery.
- Balance the Sauce: Taste and adjust the seasoning of the sauce as needed, balancing saltiness with soy sauce or a touch of sugar.
Nutrition Information
Show Details
Serving
4people
Calories
177kcal
(9%)
Carbohydrates
8g
(3%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
165mg
(55%)
Sodium
368mg
(15%)
Potassium
290mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
253IU
(5%)
Vitamin C
38mg
(42%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 4people | |
| Calories | 177kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 165mg | 55% |
| Sodium | 368mg | 15% |
| Potassium | 290mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 253IU | 5% |
| Vitamin C | 38mg | 42% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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