Twice-Cooked Squid with Garlic, Green Chilli & Black Bean
In many parts of China and Hong Kong, cuttlefish are actually more popular than squid and, as cuttlefish have much thicker meat than squid, the double-cooking process detailed here is essential. I find that large squid also benefit from this pre-poaching – it softens the squid significantly, allowing the pieces to take in more flavour when stir-fried in the savoury sauce.
Ingredients
- 300g large squid tubes, cleaned, washed and sliced open to lay flat
- 2 teaspoons cornflour
- ½ teaspoon preserved black beans
- 3 garlic cloves
- a thumb-size piece of ginger
- a pinch of salt
- 3 spring onions, plus extra to garnish
- ½ red onion
- 2 large green chillies
- 1 tablespoon vegetable oil
The Sauce
- 2 tbsp black bean garlic sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- ¼ teaspoon salt
Method
The Preparation
Cooking
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- 300g large squid tubes, cleaned, washed and sliced open to lay flat
- 2 teaspoons cornflour
- ½ teaspoon preserved black beans
- 3 garlic cloves
- a thumb-size piece of ginger
- a pinch of salt
- 3 spring onions, plus extra to garnish
- ½ red onion
- 2 large green chillies
- 1 tablespoon vegetable oil
The Sauce
- 2 tbsp black bean garlic sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sesame oil
- ¼ teaspoon sugar
- ¼ teaspoon salt
The Preparation
Cooking
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.