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Squid with Black Bean Sauce  HT  Chinese  MC    25mins


Serves  4      Hot    Chi   Seafood  Alcohol  Main Course  Dairy free  Eggless



   350g/12oz Squid Tubes

   1 Green Capsicum (Sweet Pepper), deseeded

   4 tbsp Vegetable Oil

   1 Garlic Clove, finely chopped

   1/2 teasp finely chopped fresh Ginger

   1 tbsp finely chopped Spring Onions


   1 tbsp Black Bean Sauce

   1 tbsp Dry Sherry

   A few drops of Sesame Oil




1. Wash the squid and dry well. Open up the tubes and score the inside of the flesh in a criss-cross pattern with a sharp knife then cut into pieces about 2.5cm/1 inch squares.

2. Bring a pan of lightly salted water to the boil, add the squid and blanche for 1-2 minutes. Remove with a slotted spoon, drain and dry well on kitchen paper.

3. Meanwhile, cut the green pepper into 2.5cm/1 inch squares. Heat the oil in a frying pan, add the peppers and stir fry for 1-2 minutes. 

4. Add the garlic, ginger, spring onions, salt and squid and continue to cook, stirring, for 2 minutes then add the black bean sauce and sherry and mix until well blended and heated through. 

5. To serve - transfer to a warmed serving dish and sprinkle with a few drops of sesame oil. Serve immediately.




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