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Stir-fry Squid in Black Beans Sauce

Last weekend when I was food shopping in Elmhurst,Queens,I saw frozen squid on sale for $1.69 per pound! I quickly grab 2 per packed frozen squid and throw in my shopping cart.I like to get this type of squid, coz it's save me cleaning time.As we all know cleaning and cutting squid is really a nuisance and time consuming.I also bought a can of dried black beans paste.I like the smell of fermented black beans ,it's really fragrant for me maybe pungent for some people who not use to it. Black beans paste or sauce have become very popular as an ingredient as well as a main dish in Asia or Chinese cooking.Here is my Stir-Fry Squid in Black Beans Sauce... Ingrendients:

1-2 lbs squid (clean and cut)

5 cloves garlic ( minced)

2 tbsp dried black beans (wash and soak in warm water)

1 tbsp sugar

1 tsp salt

2 red pepper (clean and sliced)
1 bell pepper (wash and cut)

1 large onion ( wash and cut)
2 tbsp oilMethod:

1:Wash dried black beans with warm water and soaked for 10 minutes,sieved set aside.

2:Prepare ,wash and cut all the vegetables,set aside.Wash and cut squid (to make curly design,cut halfway thru your squid on each cut,repeat each cut at opposite direction until the end.Then cut 2 inch on each piece)

Prepared skillet or wok at high heat with oil,add in garlic and black beans,fry until fragrant.

3:Add in clean squid,fry for 3 minutes until it's curl,add in all the cut vegetables ,sugar and salt.Stir-fry for another 2 minutes,adjust the seasoning to your taste before remove from heat.Serve warm with rice. Dried Black Beans ~a reader email me a question what is the different between fermented dried black beans and GOYA brand black beans in can.Hope this photo will help him to identified the different between both beans.Photo speak thousand word,right?


You can use ready mixed black beans sauce or paste in bottle or can,to save the extra step or procedure to soaked and add in extra seasoning in your main dish.Ready mixed black beans sauce or paste is widely sold in any Asian market.

I also submit my entry to Med Cooking Alaska who host Weekend Herb Blogging for this week and also thanks to Kalyn who are the created of Weekend Herb Blogging.If you're interested to submit your entry,hop over to her blog now!

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Anonymous said...
October 24, 2008 at 1:08 AM

Yum! We prefer to add a little chili to spice it up a bit. This is so delicious served hot with jasmine rice! :)

Anonymous said...
October 24, 2008 at 6:57 AM

I am always on the look out for new ways to enjoy fermented black beans and this looks good!

Anonymous said...
October 24, 2008 at 7:28 AM

I too bought a packet of those cut and clean squid but they very really tough. It like eating rubber. I wonder if the one you bought are the same with mine? By the way, I like cooking with black bean too.

Anonymous said...
October 24, 2008 at 9:13 AM

oh...fresh crunchy and juicy squids....looks really really good;)

Anonymous said...
October 24, 2008 at 12:06 PM

This looks delicious. I love squid - what a great deal!

Anonymous said...
October 24, 2008 at 2:04 PM

My mouth is watering...No one else in my home likes calamari besides me. I think it's because like another visitor said, it is sometimes difficult to cook and then it comes out rubbery. Yours looks amazing! What an interesting concept and the curly squid (Sponge Bob lookout:) adds such texture. Hmm..maybe I can try to fool them with this dish Thanks for sharing.

Anonymous said...
October 24, 2008 at 4:57 PM

yummy! I love squid cooked this way, looks great!

Anonymous said...
October 24, 2008 at 5:20 PM

Absolutely delicious! I miss eating squid.

Anonymous said...
October 24, 2008 at 9:06 PM

Ok, I have squid, garlic, onion, and both colors of peppers.

I also have some dried black beans from Goya and canned black beans. That's not what they mean, correct?

I need to get fermented, Asian-style black beans, right?

Anonymous said...
October 24, 2008 at 11:04 PM

Yes,I must have some chili in all my meal.The red pepper I used not really spicy,so I get some ready make chili on the side.

Thank you.Give it a try,U might like it!

Gert,I bought the white thick squid in frozen form that I show you b4.I think all squid is tough and rubbery.I cut the size in smaller ,so don't really feel rubbery.Maybe you should blanced the squid with hot water first b4 cooking.

Thank you:)

fearless kitchen:
Thank you:)
yes it's good deal! atlast I can visit your blog!lol!

This type of squid not really suitable for frying calamari.I try b4 and it's don't come out really good.You talking about Sponge Bob!! lol! my daughter favourite word "bubble tank"! maybe you should cook smaller portion just for yourself.U know what this whole plate of squid eaten by me only! My American hubby won't touch this dish at all!Typical American!

taste of home:
Thank you:) Don't we asian like BBS:))

Thank you:) get some over the weekend cook with spicy spices! talking about spicy spices,curry squid is good,leh!

Thanks for dropping by:)
it's good you wanna to try our asian dish,one word for you! Bravo!.To answer your question I post the black bean pix on my post.hope it's help you.No you can't use Goya BB as the paste.I used GOYA black beans to used wt yellow rice,try that,it's good! If you have asian store nearby,get Lee Kum Kee ready mixed BB paste.

Anonymous said...
October 25, 2008 at 3:40 PM

Classic!! I love squids. This dish is simple and easy... that will satisfy the tummy :)

Anonymous said...
October 27, 2008 at 10:33 AM

Nice dish. I really like squid. I don't mind cleaning the squid coz that fresh one is so much tastier.

Anonymous said...
October 28, 2008 at 4:40 AM

Fermented black beans are so good, and this recipe looks perfect. Although I didn't get an email about your post, I included it in Weekend Herb Blogging. Hope that's okay! Thanks for the entry!

Anonymous said...
October 28, 2008 at 4:58 AM

PS: I can't download a picture in a usuable format - would you please email me one so I can include it in the WHB roundup? Thanks!

Anonymous said...
October 28, 2008 at 11:15 PM

this reminds me of 20 over years ago when I use to get this at home... oh how much I just couldnt get enuff of it. Too bad hubby doesnt like squids so I cant cook it in my own home now :(

Anonymous said...
October 28, 2008 at 11:54 PM

I've had dishes with black bean sauce in restaurants, but haven't cooked with it. Can't get squid here, but maybe shrimp would be good.

Anonymous said...
October 29, 2008 at 10:51 PM

This contains all my fave ingredients - squid, black bean, onions ... must try! :D

Anonymous said...
October 31, 2008 at 3:20 AM

Thank you for accepting me.I guess my email MIA:(

poor you ,hubby don't eat ,so you can't cook at home.My hubby don't care or mind what I cook,he don't eat my dish anyway.I always cook 2 different kinds of meal,western for him and asian for me.You see,I don't eat beef but I still cook steak for him vice verse..

yessss,shrimp in black beans sauce !! I love it!!

hehehe!! we have the same tsate,huh?

Anonymous said...
November 2, 2008 at 12:29 AM

SHE. You answered the question about fermented black beans (I hope the paste will do in a pinch?)and Goya black beans. But the person asking is a SHE. ;)

Anonymous said...
November 2, 2008 at 2:56 AM

sorry for the identity mistake,thousand apologise:))

Unknown said...
March 17, 2009 at 10:33 PM

I would fry veggie first, then squid last 1 min. Can not be rubbery in this method. I LOVE IT.

Anonymous said...
March 22, 2009 at 4:05 AM
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Anonymous said...
April 28, 2009 at 10:14 PM
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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.