Stir-fried Squid and String Beans with Black Bean Sauce

Name: Stir-fried Squid and String Beans with Black Bean Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 5 cups canola oil, for oil-blanching; 1/4 lb green beans, trimmed at both ends; 1 tablespoon canola oil; 1 teaspoon garlic; 1 teaspoon ginger; 1 stalk green onions, finely chopped; 1 tablespoon black bean sauce; 1 teaspoon oyster sauce; 1 teaspoon sugar; 1/4 lb squid, pre-cleaned and scored; 1 tablespoon Shaoxing cooking wine; 2 teaspoon cornstarch; 2 teaspoon water; Chinese spider strainer (can be substituted for a slated spoon); Traditional wok (dome-shaped), should be substituted for a flat-bottomed wok if cooking on an electric stove

Chef YuKei

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Cook Time

15 minutes

This page contains affiliate links, so we may earn a small commission when you make a purchase through links on our site at no additional cost to you.

Ingredients

5 cups canola oil, for oil-blanching
1/4 lb green beans, trimmed at both ends
1 tablespoon canola oil
1 teaspoon garlic
1 teaspoon ginger
1 stalk green onions, finely chopped
1 tablespoon black bean sauce
1 teaspoon oyster sauce
1 teaspoon sugar
1/4 lb squid, pre-cleaned and scored
1 tablespoon Shaoxing cooking wine

CORNSTARCH SOLUTION

2 teaspoon cornstarch
2 teaspoon water

SPECIAL EQUIPMENT

Chinese spider strainer (can be substituted for a slated spoon)
Traditional wok (dome-shaped), should be substituted for a flat-bottomed wok if cooking on an electric stove

Directions

OIL-BLANCH THE GREEN BEANS

In a small deep pan, heat 5 cups of canola oil over high heat.
Oil-blanch green beans in hot oil for 15 seconds until the skin is blistered.
Use a Chinese spider strainer to transfer the green beans into a paper towel-lined bowl. This will allow some excess oil to strain.

STIR-FRY TIME

Heat 1 tablespoon canola oil in a wok over medium-high heat. Add the garlic, ginger and green onions. Stir-fry until fragrant, about 1 minute.
Add black bean sauce, oyster sauce and sugar. Stir to combine.
Add the squid into the pan. Stir-fry until the squid starts to curl.
Add the Shaoxing cooking wine to deglaze the pan.

CAUTION: The wine may catch flame, but it should burn out within a few seconds.
Add the oil-blanched green beans. Continue to stir-fry over high heat until the ingredients are well combined.

FINISHING TOUCHES

If there's too much liquid in the pan, you’ll want to add a cornstarch slurry. Mix the cornstarch and water in a ramekin. Add the slurry to the excess liquid in the wok and stir-fry until the sauce thickens, about 1 minute.
To plate, use tongs to transfer the vegetables to the serving plate first, then add the squid over the bed of vegetables.

Back to blog