Stirfried calamari with chilli and black bean sauce

AT A GLANCE

  • Serves 4 people

  • 350 gm cleaned calamari, tentacles reserved
  • 80 ml (1/3 cup) vegetable oil
  • 1 small onion, thinly sliced
  • 2 tbsp very finely chopped ginger
  • 2 cloves of garlic, finely chopped
  • 1-2 long red chillies, minced
  • 2 tbsp salted black beans, rinsed and coarsely chopped (see note)
  • ½ small green capsicum, seeds removed, quartered and cut into 2cm lengths
  • 2 tbsp Shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tsp white sugar
  • ½ tsp sesame oil
  • 80 ml (1/3 cup) chicken stock
  • 1 green onion, cut into 2cm lengths
  • To serve: steamed rice
01   Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
02   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.

Recipe:

TONY TAN

Photography:

CHRIS CHEN

Styling:

EMMA KNOWLES

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