Stir-fried five-spice squid withblack bean sauce (Spice of life)

 

     Squid is perfect for stir-frying as it should be cooked quickly. The spicy sauce makes the ideal accompaniment.

Serves 6

• 450 gr small cleaned squid
• 45 ml oil
• 2.5 cm/1 in piece fresh root ginger, grated
• 1 garlic clove, crushed
• 8 spring onions, cut diagonally into 2.5 cm/1 jn lengths
• 1 red pepper, seeded and cut into strips
• 1 fresh green chilli, seeded and thinly sliced
• 6 mushrooms, sliced
• 5 ml five-spice powder
• 30 ml black bean sauce
• 30 ml soy sauce
• 5 ml granulated sugar
• 15 ml rice wine or dry sherry

Rinse the squid and pull away the outer skin ; dry on kitchen paper.
Using a sharp knife, slit the squid open and score the outside of the flesh into diamonds with a sharp knife ; cut the squid into strips.

Heat the wok briefly and add the oil.
When it is hot, stir-fry the squid for 2-3 minutes then transfer to a plate with a slotted spoon ; add the ginger, garlic, spring onions, red pepper, chilli and mushrooms and stir-fry for 2 minutes.

Return the squid to the wok and stir in the five-spice powder together with the black bean sauce, soy sauce, sugar and the wine or sherry ; bring to the boil and cook,stirring, for 1 minute.

Serve at once.

BON APPÉTIT