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 quick and simple and retains the food’s freshness, texture, flavour and goodness.
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
Combine soy sauce, oyster sauce, chicken stock and sugar and set aside until needed.
Heat a wok until hot, add oil. Add garlic, ginger, black beans and red capsicum. Stir to combine. Add Squid and stir-fry for 1 minute, tossing well. Add the sauce mixture, bok choy and noodles and toss in the wok for a further minute.
Using a slotted spoon or spider, scoop out the Squid, noodles and vegetables and place in a serving bowl.
Boil sauce vigorously until slightly thickened, pour over squid, noddles and vegetables serve immediately.
Many recipes call for black beans to be rinsed before using – this recipe doesn’t as rinsing them will wash away the flavour.
Calamari, Cuttlefish, Baby Octopus (cut into quarters), Pipi or Vongole (cover wok for a minute or two once they’re added to steam them open).