Recipe#25704

Title: Black Bean Sauce Squid

From "The International Squid Cookbook" by Isaac Cronin,
  
  Aris Books, Berkeley, Ca. 1981 ISBN 0-915572-61-3
  
  Posted by Stephen Ceideberg; February 22 1993.

Yield: 1 servings
 
      1 lb Squid, cleaned
           -Chinese-style (see below)
      2 tb Fermented, salted black
           -beans (available at Asian
           -groceries)
      2    Cloves garlic, minced
      2 tb Rice wine, or 2 Tbs mirin
           -or sherry
      1 ts Ginger, grated
      2    Scallions, chopped into
           -1/2-inch pieces
      1    Tb regular soy sauce
      1 ts Sugar
      1 ts Cornstarch dissolved in
      1 tb Water
      2 tb Vegetable oil
 
  Many people shy away from dishes with names like Black Bean Sauce
  Squid because they think it involves the preparation of a complicated
  sauce. In fact it is quite easy.  The black beans themselves,
  fermented and salted when you buy them, are the sauce.  All you do is
  add a little rice wine to make a paste.  Then it's just like any
  other stir-fry++a couple of minutes of high-heat cooking,
  continuously stirring, and the dish is done.
  
  Prepare black bean sauce mixture by adding to the beans:  rice wine,
  soy sauce and sugar.  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.  Turn up heat.  Add
  squid and scallions.  Stir-fry for 30 seconds.  Pour in black bean
  sauce mixture, and cook for 2 minutes.  Add cornstarch and, when
  sauce thickens, remove from heat and serve.
  
  [Score squid diagonally at three quarter inch intervals.  Turn and
  repeat at right angles to original cuts.  Don't cut all the way
  through the squid body.  Cut each scored squid body into three or
  four pieces. When cooked, the squid will roll up and the
  crosshatching will catch and hold the sauce. It's much easier to do
  than to describe.  S.C.]