Squid with Black Bean Sauce

Ingredients

• 10 oz fresh cleaned squid
• 2 tablespoon soil
• 1 tablespoon garlic, thinly slice d
• 1/2 yellow onion, cut into piece s
• 2 red chili, cut into piece s
• 2 tablespoon sfermented black beans, rinsed and mashed
• 1 tablespoon chopped scallion, white part only
• sugar, optional, to taste
• 2 teaspoon ssoy sauce
• 2 teaspoon soyster sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoon swater

Instructions

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.
2. In a small bowl, combine all the ingredients of the Sauce.
3. 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.
4. 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.
5. 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.