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!
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