Summary

Ingredients

• 1 kg squid (s), cut into bite-sized pieces
• 2 red peppers, roughly diced
• 2 bell peppers, green, roughly diced
• 1 bunch spring onion (s), thinly sliced
• 200 g cashew nuts, roasted, unsalted, alternatively sliced water chestnuts
• 8 clove (s) garlic
• 1 piece (s) fresh ginger, the size a walnut
• 5 tablespoon sauce, black beans, alternatively paste or Douchi beans
• 150 ml water, possibly a little more
• 4 tablespoon chili sauce, sweet
• Soy sauce, dark
• Lime juice, alternatively rice vinegar
• oil
• Sesame oil, toasted

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Instructions

1. Coarsely puree the garlic and ginger with a little oil. Roast the peppers with a little oil over a high heat until the typical roasted aroma develops. Add the spring onions and roast briefly. Remove from pan and set aside (or move to the edge in a real wok).
2. Fry the squid pieces in oil over very high heat until they start to turn lightly brown. This can turn out to be problematic in a reasonable time with normal electric stoves (with less than about 3 KW heating power of the plate used) - in this case either fry in portions or do without browning. In no case let the squid simmer too long in the emerging water, as it will then become tough.
3. Add the garlic-ginger mixture and briefly toast while stirring constantly. Deglaze with the water, reduce the heat and add the black bean sauce (alternatively a little less Korean black bean paste or rinsed Douchi beans and in both cases a little more water) and the sweet chilli sauce. Season with soy sauce and a few squirts of lime juice (or rice vinegar). Add the peppers and spring onions as well as the cashew nuts (or water chestnuts), bring to the boil briefly, remove from the fire and, depending on your taste, season with a few drops of sesame oil.
4. Serve with fragrant rice.