Sydney Seafood School :: Stir-Fried Squid with Black Beans, Bok Choy & Noodles
Stir-frying, a Chinese cooking method that evolved in areas where fuel was scarce, utilises a wok, a wide thin metal pot that heats quickly and evenly, cooking food rapidly over a high heat. It’s...
Keywords
- Sydney Seafood School :: Stir-Fried Squid with Black Beans
- Bok Choy & Noodles
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sydneyfishmarket.com.au.
Ingredients
- 2 tablespoons light soy sauce
- ¼ cup oyster sauce
- ½ cup chicken stock
- 1 teaspoon castor sugar
- ¼ cup peanut oil
- 2 cloves garlic, crushed
- 1 teaspoon grated ginger
- 2 tablespoons salted black beans (see notes)
- 1 red capsicum, seeded and cut into strips
- 750g Squid, cleaned and sliced into strips
- 1 bunch baby bok choy, washed and halved
- 450g fresh egg noodles, blanched in boiling water for 2 minutes and drained
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