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Squid and Red Onion Stir-Fry

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Serves: 4
450g / 1 lb squid rings
2 tbsp plain flour
1/2 tsp salt
1 green pepper
2 tbsp peanut oil
1 red onion, sliced
160g / 5 3/4 oz jar black bean sauce

Rinse the squid rings under cold running water and pat dry with kitchen paper.

Place the flour and salt in a bowl and mix together. Add the squid rings and toss until they are finely coated.

Using a sharp knife, seed the pepper and slice into thin strips.

Heat the peanut oil in a large preheated wok. Add the pepper and red onion to the wok and stir-fry for 2 minutes, or until the vegetables are just beginning to soften. Add the squid rings and cook for a further 5 minutes, or until the squid is cooked through.

Add the black bean sauce to the wok and heat through until the juices are bubbling. Transfer to warmed bowls and serve immediately.

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