2 tbspsalted black beans, rinsed and coarsely chopped (see note)
½small green capsicum, seeds removed, quartered and cut into 2cm lengths
2 tbspShaoxing wine
1 tbspoyster sauce
1 tspwhite sugar
½ tspsesame oil
80 ml (1/3 cup)chicken stock
1green onion, cut into 2cm lengths
To serve:steamed rice
Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
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. Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl. 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. Scatter with green onion and serve with rice.
Note Salted black beans (fermented and salted soy beans) are available from Asian grocers.