Black bean sauce squid
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Black bean sauce squid
  Chinese    Seafood    Beans    Sauces  
Last updated 6/12/2012 1:01:11 AM. Recipe ID 24509. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Black bean sauce squid
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 1 Servings
 
      1 lb Squid, cleaned
           -Chinese-style (see below)
      2 tb Fermented, salted black
           -beans (available at Asian
           -groceries)
      2    Cloves garlic, minced
      2 tb Rice wine, or 2 Tbs mirin
           -or sherry
      1 ts Ginger, grated
      2    Scallions, chopped into
           -1/2-inch pieces
      1    Tb regular soy sauce
      1 ts Sugar
      1 ts Cornstarch dissolved in
      1 tb Water
      2 tb Vegetable oil
 
  Many people shy away from dishes with names like Black Bean Sauce
  Squid because they think it involves the preparation of a complicated
  sauce. In fact it is quite easy.  The black beans themselves,
  fermented and salted when you buy them, are the sauce.  All you do is
  add a little rice wine to make a paste.  Then it's just like any
  other stir-fry++a couple of minutes of high-heat cooking,
  continuously stirring, and the dish is done.
  
  Prepare black bean sauce mixture by adding to the beans:  rice wine,
  soy sauce and sugar.  Let sit for 15 minutes.
  
  Saute garlic and ginger in the oil over medium heat in a heavy frying
  pan or wok until garlic is slightly browned.  Turn up heat.  Add
  squid and scallions.  Stir-fry for 30 seconds.  Pour in black bean
  sauce mixture, and cook for 2 minutes.  Add cornstarch and, when
  sauce thickens, remove from heat and serve.
  
  [Score squid diagonally at three quarter inch intervals.  Turn and
  repeat at right angles to original cuts.  Don't cut all the way
  through the squid body.  Cut each scored squid body into three or
  four pieces. When cooked, the squid will roll up and the
  crosshatching will catch and hold the sauce. It's much easier to do
  than to describe. S.C.]
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 24509 (Apr 03, 2005)

[an error occurred while processing this directive]