Stir-Fried Squid with Black Bean Sauce

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 15 minutes

Składniki

1 pound fresh cleaned squid, cut into rings and tentacles

2 tablespoons chicken broth

2 teaspoons oyster sauce

2 teaspoons soy sauce

1 teaspoon dark soy sauce

1 teaspoon sesame oil

1/2 teaspoon corn starch

2 tablespoons peanut oil

2 tablespoons fermented black beans, rinsed and smashed into a paste with a fork

1 tablespoon chopped white part of scallions

1 tablespoon thinly sliced garlic

1/4 cup thinly sliced onions (I used red onions)

2 teaspoons grated fresh ginger

1/2 cup sliced red bell peppers

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon Shao Hsing rice wine or dry sherry

12 snow peas, strings removed

Wskazówki

Bring 1 quart of water to a boil and blanche the squid in the water for 10 seconds. Drain through a colander and pat dry.

In a small bowl, combine a tablespoon of the chicken broth and the oyster sauce and soy sauces.

In a second small bowl, combine the sesame oil, cornstarch, and the other tablespoon of chicken broth.

Heat a wok or large skillet over high heat. Add the peanut oil, the black beans, scallions, and garlic, and stir for 10 seconds. Toss in the onions and ginger and toss for an additional minute. Add the bell peppers, salt, and pepper, and stir-fry for 30 seconds.

Add the rice wine and stir for 20 seconds.

Add the squid and snow peas, along with the soy sauce mixture and stir-fry for one minute. The snow peas should begin to turn bright green.

Toss in the cornstarch mixture (after restirring if necessary) and stir-fry for an additional 30 seconds.

Wartości Odżywcze

• Kalorie: 217.23
• Tłuszcz Całkowity: 10.47
• Tłuszcz Nasycony: 1.84
• Cholesterol: 264.37
• Węglowodany Całkowite: 8.8
• Błonnik Pokarmowy: 1.5
• Cukry Całkowite: 1.76
• Białko: 20.95