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Ingredients
- 12 x To 14 ounce. squid
- 1 med Green bell pepper, - cored and seeded
- 3 x To 4 tb. vegetable oil
- 1 x Garlic clove, finely minced
- 1/2 tsp Finely minced fresh ginger
- 1 Tbsp. Finely minced scallions
- 1 tsp Salt
- 1 Tbsp. Black bean sauce
- 1 Tbsp. Chinese rice wine or possibly
- 1 Tbsp. Dry sherry
- Â Â Few drops of sesame oil
Directions
- To clean the squid, throw away the head, transparent backbone and ink bag.
- Peel off and throw away the skin, then wash the squid and dry well. Open up the squid and, with a sharp knife, score the inside of the flesh in a criss-cross pattern. Cut the squid into pcs each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a few seconds. Remove and drain; dry well.
- Cut the green pepper into small triangular pcs. Heat the oil in a wok and stir fry the green pepper for about 1 minute. Add in garlic, ginger, scallions, salt and squid; continue stirring for another minute. Finally add in the black bean sauce and wine or possibly sherry; blend well. Sprinkle with sesame oil and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 159g | |
| Calories 86 | |
| Calories from Fat 8 | 9% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2460mg | 102% |
| Potassium 242mg | 7% |
| Total Carbs 10.6g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.11g | 3% |
| Protein 1.62g | 3% |
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