{"id":2163,"date":"2011-10-28t09:31:12","date_gmt":"2011-10-28t13:31:12","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=2163"},"modified":"2016-11-23t16:38:28","modified_gmt":"2016-11-23t16:38:28","slug":"black-bean-stir-fried-squid","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/black-bean-stir-fried-squid\/","title":{"rendered":"black bean stir-fried squid"},"content":{"rendered":"<p><em>serves 2<\/em><\/p>\n<p><strong><em>all ingredients available at monahan&#8217;s<\/em><\/strong><\/p>\n<p>3\/4 &#8211; 1 lb. of cleaned squid, bodies and tentacles- use domestic, rhode island or monterey, score and cut into triangles (follow directions on this\u00a0<a href=\"http:\/\/www.youtube.com\/watch?v=l7flmwo6miu\" target=\"_blank\">video<\/a> &#8211; be careful to lightly score so you don&#8217;t cut all the way through)<\/p>\n<p>1\/2 cup black bean sauce<\/p>\n<p>1\/2 cup sweet chili sauce<\/p>\n<p>2 t sriracha sauce<\/p>\n<p>1\/2 t rice vinegar<\/p>\n<p>1 large or 2 small cloves garlic- fine chop<\/p>\n<p>1 bu scallions &#8211; thin sliced, use some of the green part<\/p>\n<p>1\/2 bu cilantro- fine chop<\/p>\n<p>optional &#8211; 1 bu bok choy (blanched) or1 cup broccoli (blanched)<\/p>\n<p>peanut oil or vegetable or olive oil, for frying<\/p>\n<p>steam your rice and have it ready to serve<\/p>\n<p>stir the black bean sauce, sweet chili sauce, rice vinegar and sriracha sauce in a bowl and set aside<\/p>\n<p>heat wok or heavy pan or skillet over high heat then add about 1\/3 cup oil<\/p>\n<p>when oil is sizzling hot, add scallions and stir fry for about 1 min.<\/p>\n<p>add garlic for about 5 seconds and then add the tentacles (they take a little longer to cook than the bodies) and stir-fry for 10 or 15 seconds before adding the squid bodies<\/p>\n<p>constantly stir-fry until squid triangles curl up, (about 1 to 2 min.)<\/p>\n<p>add sauce, and blanched veggies if desired, and keep stir-frying until sauce is bubbling<\/p>\n<p>i use a slotted spoon to serve, to control the amount of sauce, and spoon<\/p>\n<p>over or next to rice and top with chopped cilantro. save a little sauce for your rice.<\/p>\n","protected":false},"excerpt":{"rendered":"<p> one of the great things about cooking squid is that most recipes are fast and easy.<\/p>\n","protected":false},"author":4,"featured_media":6151,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[39,159],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2163"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=2163"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/2163\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6151"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=2163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=2163"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=2163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}