Wok: Squid with Chinese Cabbage and Black Beans

Perhaps your new favorite bean dish:

A basic recipe that works well with any fish or possibly meat.

1. soak beans in a dessert bowl with 2 tbsp hot water.

2. rinse and clean squid, peel off narrow outer skin. Remove lime plate from inside. Cut body pouches in half, cut inside with a sharp kitchen knife with closely spaced cuts to create a check pattern. This will make the meat more tender. Cut into matchbook-sized pieces.

Cut Chinese cabbage into 2 cm wide pieces. Chop scallions finely, but cut greens into 1/2 cm pieces. Remove seeds from chili pepper and cut into tiny cubes.

Heat oil in wok, toss onion whites, ginger and garlic in it, add squid and roast on strongest fire for 1 minute until pieces bulge round. Lift out, keep warm.

Add Chinese cabbage, chili and onion greens. After 1 minute, add the mashed beans with the soaking water, soy sauce and sherry. Add the chives cut into thin strips. Season everything with salt, pepper and sugar and serve on the spot.

(-is- tastes uniquely good – cook with peanut oil!)

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