Chili Black Bean Calamari (Stir Fry) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Found on Gourmet Traveller when seeking to replicate a recipe from a local cafe. I have not tried it yet but it sounds delicious. Let me know what you think! Note Salted black beans (fermented and salted soy beans) are available from Asian grocers. Serve with rice. Ingredients:
350 g calamari, cleaned, tentacles reserved |
80 ml vegetable oil (1/3 cup) |
1 onion, small, thinly sliced |
2 tablespoons ginger, very finely chopped |
2 garlic cloves, finely chopped |
1 -2 chile, long red, minced |
2 tablespoons black beans, salted, rinsed and coarsely chopped (see note) |
1/2 capsicum, small green, seeds removed, quartered and cut into 2cm lengths |
2 tablespoons shaoxing wine |
1 tablespoon oyster sauce |
1 teaspoon white sugar |
1/2 teaspoon sesame oil |
80 ml chicken stock (1/3 cup) |
1 green onion, cut into 2cm lengths |
Directions:
1. Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
2. Heat a wok over high heat, add vegetable oil and as soon as the oil starts to smoke, add onion, ginger, garlic, chilli and salted black beans.
3. Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl.
4. Add wine, oyster sauce, sugar, sesame oil and stock, reduce heat to medium and simmer, stirring constantly, for 1-2 minutes or until reduced to a sauce consistency.
5. Scatter with green onion and serve with rice.
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