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Photo of Black bean calamari stir-fry by WW

Black bean calamari stir-fry

Total Time
30 min
15 min
15 min
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!


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


  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.


SERVING SUGGESTION: Steamed brown rice.