Squid with Green Pepper and Black Bean Sauce
Categories: Chinese | SeafoodServes: 1 Servings
Ingredients:
- 12 To 14 oz. squid
- 1 md Green bell pepper; - cored
- -and seeded
- 3 To 4 tb. vegetable oil
- 1 Garlic clove; finely chopped
- 1/2 ts Finely chopped fresh ginger
- 1 tb Finely chopped scallions
- 1 ts Salt
- 1 tb Black bean sauce
- 1 tb Chinese rice wine or
- 1 tb Dry sherry
- Few drops of sesame oil
Instructions:
To clean the squid, discard the head, transparent backbone and ink bag.
Peel off and discard the skin, then wash the squid and dry well. Open up
the squid and, with a sharp knife, 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 few
seconds. Remove and drain; dry well.
Cut the green pepper into small triangular pieces. Heat the oil in a wok
and stir fry the green pepper for about 1 minute. Add garlic, ginger,
scallions, salt and squid; continue stirring for another minute. Finally
add the black bean sauce and wine or sherry; blend well. Sprinkle with
sesame oil and serve.
Origin: _Taste of China_ (a Cantonese recipe). Shared by: Ed Vroone.
Formatted by Cathy Harned.
Posted to EAT-L Digest 19 Sep 96
Date: Fri, 20 Sep 1996 08:52:19 -0500
From: LD Goss
Previous: Squid Teriyaki | Next: Squid with Saffron Sauce