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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bean Sauce Squid

Recipe Tags: Bean Recipes

Date Added: December 07, 2009


1 Pound Squid cleaned Chinese-style (see below)
2 Tablespoons Black Beans salted black beans (available at Asian groceries)
2 Unit Cloves Of Garlic minced (up to 4)
2 Tablespoons Rice Wine or 2 Tbs mirin
1 Teaspoon Ginger grated
2 Unit Scallions chopped into 1/2-inch pieces
1 Unit Soy Sauce
1 Teaspoon Sugar confectioner'
1 Teaspoon Cornstarch
1 Tablespoon Water warmed
2 Tablespoons Vegetable Oil *
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1. Many people shy away from dishes with names like Black Bean Sauce Squid because they think it involves the preparation of a complicated sauce.

2. In fact it is quite easy. The black beans themselves, fermented and salted when you buy them, are the sauce.

3. All you do is add a little rice wine to make a paste.

4. Then it's just like any other stir-fry a couple of minutes of high-heat cooking, continuously stirring, and the dish is done.

5. Prepare black bean sauce mixture by adding to the beans: rice wine, soy sauce and sugar.

6. 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.

7. Turn up heat. Add squid and scallions. Stir-fry for 30 seconds.

8. Pour in black bean sauce mixture, and cook for 2 minutes.

9. Add cornstarch and, when sauce thickens, remove from heat and serve.

10. [Score squid diagonally at three quarter inch intervals.

11. Turn and repeat at right angles to original cuts.

12. Don't cut all the way through the squid body.

13. Cut each scored squid body into three or four pieces.

14. When cooked, the squid will roll up and the crosshatching will catch and hold the sauce.

15. It's much easier to do than to describe. S.C.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Beans, MSG, Rice, Corn, Sulfites, Spring Onion, Garlic, Natural Sweeteners, Alcohol allergies.
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