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Squid with Black Bean Sauce is a delicious dish of tender squid stir fry in a rich, savory sauce made from fermented black beans. Quick and flavorful, it delivers a satisfying blend of taste and texture.
Squid Stir Fry
This stir fry squid Chinese style is adapted from the “Stir-Frying to the Sky’s Edge” cookbook by Grace Young. Squid with black bean sauce is a savory and flavorful dish that combines tender squid with a rich, umami-packed sauce made from fermented black beans. Cooked with garlic, onion, and red chilies, this stir fry squid recipe is a satisfying mix of tastes and textures. It’s quick to prepare and perfect for a delicious, aromatic meal.
If you love squid stir fry, be sure to check out my Chinese squid recipe (Three Cup Squid) and Thai squid recipe (Thai Basil Squid).
Chinese Black Bean Sauce
Chinese black bean sauce is a tasty condiment made from fermented black soybeans. It has a rich, salty, and slightly tangy flavor that can really boost the taste of your dishes.
Often mixed with garlic, ginger, onion, and sometimes chili, this sauce adds a lot of depth to stir-fries, braises, and more. It’s a staple in Chinese cooking, perfect for adding that extra kick to meats such as Black Bean Sauce Chicken, seafood, and vegetables.
Adding black bean sauce to your recipes is a simple way to bring an authentic Chinese touch to your meals.
Black Bean Squid Ingredients
Here are the main ingredients for the recipe:
- Squid
- Garlic
- Onions
- Fermented black beans – pungent and salty, these preserved black beans are called douchi in Chinese. It’s the basic ingredient of Chinese black bean sauce.
- Red chili – you may use red bell pepper instead.
- Scallions
Shopping Guide: Fermented black beans are typically sold in small plastic or paper packets, often labeled as Preserved Black Beans or Salted Black Beans. Before using, rinse them in cold water to remove impurities.
Black Bean Sauce Ingredients
Combining fermented black beans with the following ingredients for savory and umami-laden sauce that goes well with seafood and meat.
- Soy sauce
- Oyster sauce
- Dark soy sauce
- Sesame oil
- Cornstarch and water
How To Make Squid Stir Fry
Step 1: Cut each squid body in half lengthwise, then slice into 1.5-inch (3 cm) squares, scoring the surface lightly in a crisscross pattern. Slice the tentacles in half lengthwise.
Step 2: In a small bowl, mix together all the ingredients for the sauce.
Step 3: In a pot, bring water to a rolling boil. Add the squid and blanch for 10 seconds, or until the squid turns white but is not fully cooked. Drain and shake off any excess water, then set aside.
Step 4: Heat a wok or skillet over high heat. Swirl in the oil, then add the garlic, onion, red chili, and fermented black beans. Stir-fry for about 10 seconds, or until the aromatics are fragrant.
Step 5: Add the squid and give it a quick toss before adding the Sauce. Stir-fry for about 5 seconds, add the scallions.
Step 6: Turn off the heat and toss everything until evenly coated with the sauce. Dish out and serve immediately.
Helpful Tips For Home Cooks
Here are my 5 pro tips for making delicious black bean sauce squid:
- Use Fresh Squid: For the best texture and flavor, use fresh squid and ensure it’s well-cleaned.
- Rinse and Chop Black Beans: Rinse the fermented black beans to reduce saltiness, and chop or mash them to release their full flavor.
- Avoid Overcooking: Quickly blanch the squid in hot boiling water before stir frying.
- High Heat Cooking: Use high heat when stir-frying to quickly sear the squid. This will prevent the squid from becoming rubbery.
- Balance the Sauce: Taste and adjust the seasoning of the sauce as needed, balancing saltiness with soy sauce or a touch of sugar.
Frequently Asked Questions
Fresh squid is best for this recipe. If using frozen, make sure to thaw it completely and pat it dry before cooking.
Yes, you can use bottled black bean paste, for example: Lee Kum Kee brand black bean garlic sauce, but it will give a slightly different flavor.
Squid cooks quickly, so blanch it for just 10 seconds or until the surface turns white (but not fully cooked). Then, quickly stir-fry it in a wok or skillet to cook it through. Be careful not to overcook, as this can make the squid tough and rubbery.
you can add green or red bell peppers, snow peas or snap peas. Add them right before the squid to keep them crisp.
This recipe is only 177 calories per serving.
What To Serve with Black Bean Squid
For a wholesome Chinese style meal and dinner, I recommend the following recipes.
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Other Recipes You Might Like
Squid with Black Bean Sauce
Ingredients
- 10 oz (300g) fresh cleaned squid
- 2 tablespoons oil
- 1 tablespoon thinly sliced garlic
- 1/2 yellow onion, cut into pieces
- 2 red chili, cut into pieces
- 2 tablespoons fermented black beans, rinsed and mashed
- 1 tablespoon chopped scallion, white part only
- sugar, optional, to taste
Sauce:
- 2 teaspoons soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
- Cut each squid body in half lengthwise, then slice into 1.5-inch (3 cm) squares, scoring the surface lightly in a crisscross pattern. Slice the tentacles in half lengthwise.
- In a small bowl, combine all the ingredients of the Sauce.
- In a pot, bring water to a rolling boil. Add the squid and blanch 10 seconds or as soon as the squid turns white (but not entirely cooked). Drain, shaking out all the excess water. Set them aside.
- Heat a wok or skillet over high heat Swirl in the oil, add the garlic, onion, red chili, fermented black beans and stir-fry for 10 seconds or until the aromatics are fragrant.
- Add the squid and give it a quick toss before adding the Sauce. Stir-fry for about 5 seconds, add the scallions. Turn off the heat and toss everything until evenly coated with the sauce. Dish out and serve immediately.
Video
Notes
-
- Use Fresh Squid: For the best texture and flavor, use fresh squid and ensure it’s well-cleaned.
- Rinse and Chop Black Beans: Rinse the fermented black beans to reduce saltiness, and chop or mash them to release their full flavor.
- Avoid Overcooking: Quickly blanch the squid in hot boiling water before stir frying.
- High Heat Cooking: Use high heat when stir-frying to quickly sear the squid. This will prevent the squid from becoming rubbery.
- Balance the Sauce: Taste and adjust the seasoning of the sauce as needed, balancing saltiness with soy sauce or a touch of sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Bee, I can’t get the fermented beans where I live so I’d have to use a jar of something like the Lee Kum Kee Black Bean paste. So if I do use that how much do you think I’d need – would you say it would still be around 2 tbsp?
Yes, it’s the same.