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Ingredientes
- 1 lb Squid, cleaned Chinese-style (see below)
- 2 Tbsp. Fermented, salted black beans (available at Asian groceries)
- 2 x Cloves garlic, chopped
- 2 Tbsp. Rice wine, or possibly 2 Tbs mirin or possibly sherry
- 1 tsp Ginger, grated
- 2 x Scallions, minced into 1/2-inch pcs
- 1 Tbsp. regular soy sauce
- 1 tsp Sugar
- 1 tsp Cornstarch dissolved in
- 1 Tbsp. Water
- 2 Tbsp. Vegetable oil
Direcciones
- 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 in a little rice wine to make a paste. Then it's just like any other stir-frya couple of min of high-heat cooking, continuously stirring, and the dish is done.
- Prepare black bean sauce mix by adding to the beans: rice wine, soy sauce and sugar. Let sit for 15 min.
- Saute/fry garlic and ginger in the oil over medium heat in a heavy frying pan or possibly wok till garlic is slightly browned. Turn up heat. Add in squid and scallions. Stir-fry for 30 seconds. Pour in black bean sauce mix, and cook for 2 min. Add in 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. Do not cut all the way through the squid body. Cut each scored squid body into three or possibly four pcs. 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.]
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 583g | |
| Calories 750 | |
| Calories from Fat 298 | 40% |
| Total Fat 33.56g | 42% |
| Saturated Fat 3.67g | 15% |
| Trans Fat 0.7g | |
| Cholesterol 1057mg | 352% |
| Sodium 1109mg | 46% |
| Potassium 1266mg | 36% |
| Total Carbs 27.45g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 5.22g | 3% |
| Protein 72.72g | 116% |
