Chili Black Bean Calamari (Stir Fry) - cooking recipe

Ingredients

350 g calamari, cleaned, tentacles reserved
80 ml vegetable oil (1/3 cup)
1 onion, small, thinly sliced
2 tablespoons ginger, very finely chopped
2 garlic cloves, finely chopped
1 -2 chile, long red, minced
2 tablespoons black beans, salted, rinsed and coarsely chopped (see note)
1/2 capsicum, small green, seeds removed, quartered and cut into 2cm lengths
2 tablespoons shaoxing wine
1 tablespoon oyster sauce
1 teaspoon white sugar
1/2 teaspoon sesame oil
80 ml chicken stock (1/3 cup)
1 green onion, cut into 2cm lengths

Preparation

Halve calamari tubes lengthways, score inside skin in a criss-cross pattern and slice into 4cm x 6cm strips.
Heat a wok over high heat, add vegetable oil and as soon as the oil starts to smoke, add onion, ginger, garlic, chilli and salted black beans.
Stirfry for 15-20 seconds or until fragrant. Add capsicum and calamari and stirfry for 2-3 minutes or until calamari begins to curl.
Add wine, oyster sauce, sugar, sesame oil and stock, reduce heat to medium and simmer, stirring constantly, for 1-2 minutes or until reduced to a sauce consistency.
Scatter with green onion and serve with rice.