This dish is a product of the Cantonese school and makes an attractive meal that is just as delicious as it looks.
375 - 400 g (12 - 14 oz) squid
1 medium green pepper, cored and seeded
45 - 60 ml (3 - 4 tbsp) vegetable oil
1 garlic clove, finely chopped
2.5 ml (1/2 tsp) finely chopped fresh root ginger
15 ml (1 tbsp) finely chopped spring onion
5 ml (1 tsp) salt
15 ml (1 tbsp) black bean sauce
15 ml (1 tbsp) Chinese rice wine or dry sherry
few drops of sesame oil
1. To clean the squid, cut off the tentacles just below the eye. Remove the "quill" from inside the body. Peel off and discard the skin, then wash the squid and dry well. Cut open the squid and score the inside of the flesh in a criss-cross pattern.
2. Cut the squid into pieces each about the size of an oblong postage stamp. Blanch the squid in a pan of boiling water for a tew seconds. Remove and drain. Dry well.
3. Cut the green pepper into small triangular pieces. Heat the oil in a preheated wok and stir-fry the green pepper for about 1 minute.
4. Add the garlic, ginger, spring onion, salt and squid, then stir for 1 minute. Add the black bean sauce, rice wine or dry sherry and sesame oil and serve.
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