• Ingredients:

Stir-fried Squid Flowers with Capsicum

400 9 (14 oz) squid tubes;

3 tablespoons oil;

2 tablespoons salted fermented black beans, mashed;

1 small onion, cut into small cubes;

1 small green capsicum (pepper), cut into small cubes;

3–4 small slices fresh ginger;

1 spring onion (scallion), cut into short lengths;

1 small red chili, chopped;

1 tablespoon Chinese rice wine;

1/2 teaspoon roasted sesame oil;

(serves 4)

• Instruction:

Open up the squid tubes and scrub off any soft jelly-like substance, then score the inside of the flesh with a fine criss-cross pattern, making sure you do not cut all the way through. Cut the squid into 3 x 5 em (11/4 x 2 inch) pieces; Blanch the squid in a saucepan of boiling water for 25-30 seconds – each piece will curl up and the chis-cross pattern will open out, hence the name ‘squid flower’; Remove and refresh in cold water, then drain and dry well; Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the black beans, onion, capsicum, ginger, spring onion and chili for about 1 minute. Add the squid and rice wine, mix well and stir for 1 minute. Sprinkle with the sesame oil and serve immediately.