Black bean calamari stir-fry
1 tbs, or canola variety
1 medium, cut into 3cm pieces
1 bunch(es), Chinese broccoli, leaves and stem separated
3 individual, cut into 5cm lengths
Calamari or squid, raw
500 g, cleaned, cut into 4cm triangles
1 tbs, grated
fresh red chilli
1 whole, cut into matchsticks
black bean sauce
canned water chestnut, rinsed, drained
- Score inside of calamari in a criss-cross pattern. Cut into triangular shapes about 4cm long. Cut gai lan into 5cm lengths, separating stems from leaves. Cut thicker stems in half lengthways.
- Heat a wok or large frying pan on high. Add 1 teaspoon oil and heat for 30 seconds. Stir-fry capsicum for 3 minutes or until lightly charred and just tender. Set aside. Stir-fry gai lan stems and thicker shallot stems for 3 minutes or until just tender. Set aside. Stir-fry gai lan leaves and remaining shallot for 2 minutes or until wilted. Set aside.
- Heat 1½ teaspoons of oil for 30 seconds. Stir-fry half the calamari for 1-2 minutes or until golden and tender. Repeat with remaining oil and calamari. Set aside. Stir-fry ginger and chilli for 30 seconds or until fragrant. Return vegetables and calamari to wok with sauce and water chestnuts. Stir-fry for 1 minute or until hot.