Stir-Fried Squid with Peppers in Black Bean Sauce

Stir-Fried Squid with Peppers in Black Bean Sauce (豉椒炒鱿鱼) is a vibrant and flavorful Chinese seafood dish that balances the tender texture of squid with the crispness of bell peppers, all brought together by the rich umami of black bean sauce. The dish features quickly blanched squid to preserve its tenderness, stir-fried with aromatic garlic and ginger, and coated in a savory, slightly spicy sauce that highlights the deep flavors of fermented black beans. This recipe is a wonderful example of Cantonese cooking, where high heat cooking and quality ingredients yield a dish that is both visually appealing and deliciously satisfying. Perfect for a main course or as part of a larger meal, this stir-fry offers a delightful mix of textures, colors, and tastes that celebrate the fresh flavors of seafood and the robust character of Chinese seasonings.

Ingredients:

• 500 grams squid, cleaned and cut into rings or pieces with cross-hatch cuts
• 1 red bell pepper, deseeded and sliced into strips
• 1 green bell pepper, deseeded and sliced into strips
  (or use dried chili peppers for added heat and flavor)
• 3 cloves garlic, finely chopped
• A small piece of ginger, finely chopped
• 2 scallions or spring onions, sliced into short lengths for garnish
• 2 tablespoons black bean sauce (fermented black beans with chili, or pre-made chili bean sauce with black beans)
• 3 tablespoons vegetable oil
• 1 tablespoon Shaoxing wine (or cooking wine)
• 1 tablespoon light soy sauce
• Salt, to taste
• A pinch of white pepper
• Cornstarch slurry (optional, for thickening the sauce): mix 1 teaspoon cornstarch with 1 tablespoon water

Instructions:

1. Prepare the Squid:

   • Clean the squid thoroughly by removing its inner organs and outer membrane.
   • Cut the squid into rings or large pieces. Using a knife, make shallow cross-hatch cuts on the inner side of each piece to create an appealing pattern, being careful not to cut completely through.

2. Blanch the Squid:

   • Bring a pot of water to a boil. Add the prepared squid and blanch for about 10–15 seconds until it curls up and turns opaque.
   • Remove the squid immediately with a slotted spoon and drain well. This quick blanching sets the shape and removes excess moisture.

3. Stir-Fry the Aromatics:

   • Heat a wok or large skillet over medium-high heat and add the vegetable oil.
   • Add the chopped garlic and ginger, stir-frying for about 30 seconds until fragrant but not browned.

4. Add the Peppers:

   • Add the sliced red and green bell peppers (or dried chili peppers) to the wok. Stir-fry for about 1 minute until they are slightly softened but still retain some crunch.

5. Add the Squid and Sauce:

   • Add the blanched squid to the wok with the peppers. Stir-fry for another 1–2 minutes until the squid is heated through.
   • Add the black bean sauce, Shaoxing wine, light soy sauce, a pinch of salt, and white pepper. Stir well to evenly coat the squid and peppers with the sauce.

6. Thicken the Sauce (Optional):

   • If you prefer a thicker sauce, add a little cornstarch slurry to the wok. Stir constantly until the sauce thickens to your desired consistency.

7. Garnish and Serve:

   • Remove the wok from heat and garnish the dish with sliced scallions or spring onions.
   • Serve hot as a main dish or as part of a larger Chinese meal, accompanied by steamed rice if desired.

Enjoy your Stir-Fried Squid with Peppers in Black Bean Sauce!