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welovegod.org - Share Your Recipe!

Recipe Name: Black Bean Sauce Squid Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Pound(s) Squid, cleaned
Chinese-style see below
2 Tablespoon(s) Fermented, salted black
beans available at Asian
groceries
2 Cloves garlic, minced
2 Tablespoon(s) Rice wine, or 2 Tbs mirin
or sherry
1 Teaspoon(s) Ginger, grated
2 Scallions, chopped into
1/2-inch pieces
1 Tb regular soy sauce
1 Teaspoon(s) Sugar
1 Teaspoon(s) Cornstarch dissolved in
1 Tablespoon(s) Water
2 Tablespoon(s) Vegetable oil
Directions:
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.] 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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1162
Calories From Fat: 549
Total Fat: 62.1g
Cholesterol: 1179.4mg
Sodium: 1400.9mg
Potassium: 1461.4mg
Carbohydrates: 49.1g
Fiber: 1.1g
Sugar: 5g
Protein: 82.6g


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