Chinese
Chinese - Dongbei Northeastern Cuisine
Spicy Squid Dongbei
Chef's Menu Description
Plump, sweet shellfish sautéed in garlic, white wine, and fresh parsley, finished with a squeeze of fresh lemon and sea salt.
Ingredients
- • 400g squid, cleaned, scored, and cut into pieces
- • 2 tbsp Sichuan chilli bean paste (doubanjiang)
- • 2 tbsp cooking oil
- • 1 tbsp cooking wine
- • 1 tsp sugar
- • 1/2 tsp salt
- • 3 cloves garlic, minced
- • 3 slices ginger
- • 2 spring onions, cut into sections
Preparation Steps
1
Phase 1
Dip the squid in boiling water for 30 seconds and drain well.
2
Phase 2
Get the wok very hot with the oil, then add doubanjiang, garlic, and ginger.
3
Phase 3
Add the squid and toss over high heat for 1 minute.
4
Phase 4
Splash in the cooking wine, then add sugar and salt, tossing continuously.
5
Phase 5
Toss in the spring onion sections and serve immediately.