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Many people shy away from dishes with names like Black Bean Sauce Squid because they think it involves the preparation of a complicated sauce.
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In fact it is quite easy.
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The black beans themselves, fermented and salted when you buy them, are the sauce.
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All you do is add in a little rice wine to make a paste.
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Then it's just like any other stir-frya couple of min of high-heat cooking, continuously stirring, and the dish is done.
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Prepare black bean sauce mix by adding to the beans: rice wine, soy sauce and sugar.
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Let sit for 15 min.
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Saute/fry garlic and ginger in the oil over medium heat in a heavy frying pan or possibly wok till garlic is slightly browned.
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Turn up heat.
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Add in squid and scallions.
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Stir-fry for 30 seconds.
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Pour in black bean sauce mix, and cook for 2 min.
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Add in cornstarch and, when sauce thickens, remove from heat and serve.
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[Score squid diagonally at three quarter inch intervals.
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Turn and repeat at right angles to original cuts.
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Do not cut all the way through the squid body.
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Cut each scored squid body into three or possibly four pcs.
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When cooked, the squid will roll up and the crosshatching will catch and hold the sauce.
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It's much easier to do than to describe.
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S.C.]
