SEAFOOD & BLACK BEAN STIR FRY

SEAFOOD & BLACK BEAN STIR FRY

Mona  played Squid Game at the week end.. WINNER …  Here is her own recipe on a popular squid dish, available in many Chinese take away Menus, will also work great with many firm fillets and mussels. Are you willing to play the game ?

Ingredients

  1. 500 g Fresh Squid rings or tubes
  2. Peppers cut into small stripes
  3. Broccoli into small pieces
  4. Carrots cut into small sticks
  5. Onions, cut into wedges
  6. Sunflower Oil
  7. 1 tbs Grated Ginger
  8. 1 Red Chilli,cut into matchsticks
  9. Black bean & Garlic Sauce, 2 tbsp
  10. fresh Coriander
  11. Rice or Rice Noodles

Method

  1. 1 In a Wok at high heat,  stir fry vegetables until lightly coloured but still crunchy (do not add salt at this stage as it will make the veg release water). Reserve.
  2. 2 Next fry the Squid (rings) in 2 batches, 3-5 mins max ( over-cooking will make those tough). Reserve
  3. 3 Add 2 Tablespoons of black bean sauce to wok and some boiling water so it becomes a sauce. Add squid first, then add veg in batches and mix & heat through before serving.
  4. 4 Add more black bean sauce or water to taste.
  5. 5 Serve with Rice or Noodles and coriander & lemon or lime on the side.
  6. 6 Service ... (Not suitable to reheat as the squid will get tougher).

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