STIR-FRIED SQUID WITH BLACK BEANS, BOK CHOY & NOODLES

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.

SERVES

PREP TIME

COOK TIME

ALTERNATIVE SPECIES

ALTERNATIVE SPECIES:

INGREDIENTS

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

METHOD

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.

We're your home of seafood education. Sign up to our newsletter 'The Catch' for all the latest info, straight from the source.

Explore Our Content

Company

© Sydney Fish Market, 2026

Developed with the assistance of grant funds from the Eat More NSW Seafood grant program, led by NSWDPI and NSWSIC.