Black Bean Stir-Fried Squid ~ Revisited
Last week our recipe was shrimp stuffed squid. I love it, a great dish to serve for guests with great flavor, eye appeal and WOW factor. The longer stewing in the tomato sauce results in a nice tender squid, but one of the great things about cooking squid is that most recipes are fast and easy.
![](https://monahansseafood.com/wp-content/uploads/2011/10/squid-drawing.jpg)
Artwork by Mike Monahan
The secret to making squid tender and not chewy is to cook it fast (2-4 min.) or slow (simmered or stewed in a sauce for 20-30 min.). Deep-fried calamari is an easy favorite, or try a quickie stir-fry over pasta or with rice. We have a great recipe for squid with anchovies on our website along with a black bean stir-fry recipe. The black bean recipe has always been a hit, but as our pantry has expanded to include more Southeast Asian ingredients I’ve experimented with adding a few new touches that add a new dimension with a nice kick. Black bean sauce is the base but adding Thai sweet chili sauce, sriracha sauce and cilantro, this dish is less salty, spicier, and I think more interesting.
The squid bodies are opened up and scored to hold the tasty sauce. When stir-fried they curl up and make a gorgeous presentation that will really impress.
Add blanched broccoli or bok choy at the end for a one-pot meal and serve with rice.
Don’t forget to check out our popular squid t-shirt! Artwork above.