MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Black Bean Sauce Squid
 Categories: Chinese, Seafood
      Yield: 1 Batch
 
      1 lb Squid; cleaned
           - Chinese-style (see below)
      2 tb Fermented, salted black
           - beans (available at Asian
           - groceries)
      2 cl Garlic; minced
      2 tb Rice wine, mirin, or sherry
      1 ts Ginger; grated
      2    Scallions;
           - chopped into 1/2" pieces
      1 tb Regular soy sauce
      1 ts Sugar
      1 ts Corn starch; dissolved in:
      1 tb Water
      2 tb Vegetable oil
 
  Many people shy away from dishes with names like Black Bean Sauce
  Squid because they think it involves the preparation of a
  complicated sauce. In fact it is quite easy. The black beans
  themselves, fermented and salted when you buy them, are the sauce.
  All you do is add a little rice wine to make a paste. Then it's
  just like any other stir-fry--a couple of minutes of high-heat
  cooking, continuously stirring, and the dish is done.
  
  Prepare black bean sauce mixture by adding to the beans: rice wine,
  soy sauce, and sugar. Let sit for 15 minutes.
  
  Saute garlic and ginger in the oil over medium heat in a heavy
  frying pan or wok until garlic is slightly browned. Turn up heat.
  Add squid and scallions. Stir-fry for 30 seconds. Pour in black
  bean sauce mixture, and cook for 2 minutes. Add corn starch and,
  when sauce thickens, remove from heat and serve.
  
  Score squid diagonally at 3/4" intervals. Turn and repeat at right
  angles to original cuts. Don't cut all the way through the squid
  body. Cut each scored squid body into 3 or 4 pieces. When cooked,
  the squid will roll up and the cross-hatching will catch and hold
  the sauce. It's much easier to do than to describe. -S.C.
  
  Recipe by Isaac Cronin
  Recipe FROM: The International Squid Cookbook, 1981
  
  Posted by: Stephen Ceideberg, Feb 22, 1993
 
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