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Fish, East Asian

Stir-fried squid with black bean sauce and rice

Stir-fried squid with black bean sauce and rice is a wok dish for 4 people, ready in 35 minutes, rated easy, at €4.20 per serving. The key to success is cooking the squid over very high heat in batches, so it stays tender instead of turning rubbery. The black bean sauce brings a salty, fermented flavor that sets this dish apart from a standard stir-fry.

Tonight it's wok night, with squid stir-fried in black bean sauce, full of flavor, and a bowl of rice to soak it all up.

Stir-fried squid with black bean sauce and rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Stir-fried squid with black bean sauce is the kind of dish that wakes up a weeknight dinner without any fuss. The squid stays tender with a slight bite, seared over high heat, while the peppers keep a bit of crunch. Black bean sauce brings a salty, fermented depth, sharpened by ginger and chili, quite different from a basic soy sauce stir-fry.

Make it on a night when you're craving something a little different without going all out, or for guests curious to try a bolder flavor at the table. Mon Chou suggests this one mainly for adults, the chili and the strong black bean flavor call for palates already used to assertive food. Served over a bowl of white rice, it's a complete, simple, and fragrant meal.

The ingredients

4 people

Fish counter

  • Squid tubes 600 g

Fruits and vegetables

  • Red bell pepper 1
  • Green bell pepper 1
  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 20 g

Pantry

  • Black bean sauce 3 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Cornstarchoften in the pantry 1 tsp
  • Dried red chilioften in the pantry 1
  • Neutral oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Cut the squid tubes into 1 cm rings and pat them very dry with paper towels.

    Dry squid sears instead of boiling, that's the whole secret to getting it crisp.

  2. Slice the bell peppers and onion into strips, mince the garlic and ginger.

    Cut the vegetables into strips of the same width, they'll cook at the same rate.

  3. Mix the black bean sauce, soy sauce, cornstarch, and 5 cl of water in a bowl.

    If you can't find black bean sauce, swap it for 2 tbsp of soy sauce and 1 tsp of honey, less deep in flavor but still good.

  4. Cook the rice in a large pot of salted water, then drain it. 11 min

    Rinse the rice in cold water before cooking for separate, fluffy grains.

  5. Heat the oil in a large skillet, stir-fry the squid for two minutes over high heat, then set it aside. 3 min

    Don't crowd the pan, cook in two batches if it's small.

  6. In the same skillet, stir-fry the vegetables, garlic, ginger, and chili for three minutes, add the squid back in, pour in the sauce, and let it thicken for one minute. 2 min

    As soon as the sauce coats the squid, turn off the heat, one more minute and it turns tough.

Our tips to get it right

  • Pat the squid really dry before cooking it, leftover moisture will make it steam instead of sear.
  • Prep every ingredient before you turn on the heat, wok cooking moves fast and leaves no time to chop mid stir-fry.
  • If your squid tubes are thick, score the inside lightly in a crosshatch pattern, they'll cook more evenly and stay tender.

The variations

  • Swap the squid for peeled shrimp, the cooking time gets even shorter, two minutes is enough.
  • For a vegetarian version, replace the squid with white button mushrooms or firm tofu seared the same way.
  • For a milder version, cut the chili in half and serve the sauce on the side so everyone can adjust to taste.

What to serve it with

  • Plain steamed rice
  • Hot green tea
  • Crunchy cucumber salad on the side

Storage

Stir-fried squid keeps for 2 days in the refrigerator in a sealed container, though it loses some of its tender texture as it cools. Freezing isn't recommended, squid turns firm once thawed. Reheat briefly in a hot pan, never in the microwave for long, to avoid cooking it twice.

Questions about this dish

Can you use frozen squid?

Yes, thaw the squid tubes in the refrigerator overnight, then pat them very dry before slicing. Excess moisture is the main issue with frozen squid.

Where can you find black bean sauce?

Look for it at an Asian grocery store or in the international aisle of some supermarkets, sold in a jar or tub. Once opened, it keeps for several months in the refrigerator.

Can you make the sauce ahead of time?

Yes, mix the black bean sauce, soy sauce, and cornstarch the day before and store it in a covered bowl in the refrigerator. Stir it well before using, the cornstarch tends to settle at the bottom.

How do you know when the squid is cooked enough?

The squid is ready as soon as it turns opaque and slightly firm, after about two minutes over high heat. Beyond that, it keeps cooking and quickly turns rubbery.

How long does it take to make a stir-fried squid with black bean sauce and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a stir-fried squid with black bean sauce and rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a stir-fried squid with black bean sauce and rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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