Start the rice!
Servings
4
Ingredients
- 375 - 400 g (12 - 14 oz) squid
- 1 medium red pepper, cored and seeded
- 45 - 60 ml (3 - 4 tbsp) vegetable oil
- 3 garlic cloves, finely chopped
- 5 ml (1 tsp) finely chopped fresh root ginger
- 45 ml (3 tbsp) finely chopped spring onion
- 5 ml (1 tsp) salt
- 45 ml (3 tbsp) black bean sauce
- 30 ml (2 tbsp) Chinese rice wine or dry sherry
- few really BIG drops of sesame oil
Instructions
To clean the squid, cut off the tentacles just below the eye. Remove the "quill" from inside the body. Peel off and discard the skin, then wash the squid and dry well. Cut open the squid and score the inside of the flesh in a criss-cross pattern.
Cut the squid into pieces each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a tew seconds. Remove and drain. Dry well.
Cut the green pepper into small triangular pieces. Heat the oil in a preheated wok and stir-fry the green pepper for about 1 minute.
Add the garlic, ginger, spring onion, salt and squid, then stir for 1 minute. Add the black bean sauce, rice wine or dry sherry and sesame oil and serve.