Squid in black bean sauce

This was a (fairly successful) attempt to re-create a favourite of mine from the Chinese take-away across the road that closed its doors several years ago now, and I still miss!  I bought the squid bodies from Sainsbury's - Tesco's only sell squid rings, which aren't quite such good value for money.  Sadly, I don't quite know where to source whole squid, complete with tentacles - they are quite the nicest.

About 100-150 g squid (I didn't weigh, but it was 4 of Sainsbury's frozen squid bodies), thawed and cut into smallish pieces.  Or a similar weight of raw squid rings.  Or use whole squid if you can get them.
1 chunk frozen ginger (or grated fresh - a piece about the size of your thumb)
2 cloves garlic, crushed
1 chilli pepper, chopped (seeds removed)
1 onion, peeled and chopped, but not too finely
1 green pepper, cut into chunks about the same size as the pieces of squid.
1 sachet black bean sauce
Oil for frying

Melt the oil in a wok or large frying pan, and add all the vegetables.  Stirring all the time, once they begin to cook, then add the squid pieces, stirring again, and finally the black bean sauce.  Bring back to the boil and serve at once with rice or noodles, or even vegetable noodles, as liked!

Vegetable rice

I nearly called this bottom-of-the-fridge rice, as it can be (I imagine) made with lots of different vegetables, depending on what wants used in your fridge.  I served this with bought chicken kievs (don't judge me - they are nice once in awhile), but I imagine it could be a meal in its own right if you added some cooked beans, or cheese or an egg, depending on whether you wanted it vegan or vegetarian.

2 tbs cooking oil
1.5 tsp asafoetida (only because I cba to chop an onion!  Use an onion instead if you prefer)
1 tsp dried garlic (or 1-2 cloves of fresh; again, I cba to prepare it!)
1 leek
1/2 small swede (rutabaga)
Handful Chantenay carrots
1 chilli pepper
1/2 cup long-grain rice
250 ml chicken stock (from a cube is fine if you don't have any home-made; obviously if you want this to be vegetarian or vegan, use vegetable stock or plain water - if the latter, up the seasoning a bit).

Cook the asafoetida in the oil for a few minutes - don't let it burn if you can help it - and then add the prepared vegetables.  Allow them to cook in their own steam for a bit, then add the rice and stock.  Bring to the boil, then turn down the heat to the minimum and leave to cook for 15 minutes.  It comes out quite different from a risotto, much more (in my opinion) of a side dish.