Black bean calamari stir-fry
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Who would have thought that a stir-fry with such vibrant colour, flavour and crunchy vegies could be made in less than 30 minutes? The chilli and ginger take the calamari and water chestnuts to a whole new level of tasty!
Ingredients
Sunflower oil
1 tbs, or canola variety
Green capsicum
1 medium, cut into 3cm pieces
Chinese broccoli (gai lan)
1 bunch(es), Chinese broccoli, leaves and stem separated
Green shallot(s)
3 individual, cut into 5cm lengths
Calamari or squid, raw
500 g, cleaned, cut into 4cm triangles
Fresh ginger
1 tbs, grated
Fresh red chilli
1 whole, cut into matchsticks
Black bean sauce
2 tbs
Canned water chestnut, rinsed, drained
227 g
Instructions
1
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.
2
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.
3
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.
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