500g cleaned squid (tubes and tentacles)

1 small red onion, diced

2 large green chillies, cut into chunky pieces

2 spring onions, cut into 4cm lengths

1 tablespoon cornflour

2 tablespoons vegetable oil

The Black Bean Paste

2 tablespoons fermented black beans, rinsed

2 garlic cloves, roughly chopped

20g ginger, roughly chopped

The Sauce

½ tablespoon light soy sauce

2 tablespoons oyster sauce

2 tablespoons Shaoxing rice wine

½ teaspoon sugar

1 teaspoon sesame oil

For Poaching

Water

1 teaspoon salt

PREPARATION

1. Score the squid tubes in a criss-cross pattern on both sides, then cut into bite-sized pieces. Leave the tentacles whole. Bring a saucepan of water to the boil, add the salt and poach the squid for 45 minutes until tender. Drain and cool under cold running water.

2. Dice the red onion, chop the green chillies into large pieces and cut the spring onions into lengths.

3. Pound together the fermented black beans, garlic and ginger into a coarse paste, leaving some of the beans partially whole.

4. Mix together the light soy sauce, oyster sauce, Shaoxing rice wine, sugar and sesame oil to make the sauce.

5. Toss the cooled squid with the cornflour until lightly coated.

COOKING

6. Heat a wok until smoking and add the vegetable oil.

7. Stir-fry the onion first, then add the green chillies and cook until lightly scorched.

8. Add the black bean paste and spring onions, stirring until fragrant.

9. Add the squid and stir-fry over a high heat until lightly seared.

10. Pour in the prepared sauce and toss everything together until it bubbles vigorously.

11. If the sauce becomes too thick, add a small splash of water to loosen it.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Slow poaching produces tender squid without the spongy texture that can result from using bicarbonate of soda.

 Score the squid before poaching so it curls beautifully during the final stir-fry.

 Allow the green chillies to blister slightly in the wok to develop their sweet, smoky flavour.

 Keep the black bean paste coarse rather than smooth for a more authentic Cantonese texture.

FAQs

Why poach the squid before stir-frying?

Poaching gently tenderises the squid, allowing it to stay soft during the final high-heat stir-fry.

Can I skip the poaching step?

Yes, but you'll need to stir-fry the squid very quickly (1–2 minutes) to prevent it becoming tough.

What are fermented black beans?

They are salted, fermented soybeans that add a rich, savoury umami flavour commonly used in Cantonese cooking.