Easy oriental part 6 – Mahjong Squid

Many years ago, we used to frequent a Chinese restaurant on Pembroke Road in Dublin. To my shame, often, we would hang in pretty late, having “just one more bottle of wine” before making any decisions about falling into a taxi.  As night would inevitably turn into early morning, the staff would put us under pressure to finish up and leave. Repeated visits to the table to see if we wanted the bill would be met with orders for “definitely the last” bottle of house red. 

At a certain point, the waiters would disappear and settling the bill would become a problem. This, because the waiters and chefs could be found, hiding in an alcove, deeply involved in a game of Mahjong. Our payment at this stage, well down their list of priorities. We would be completely ignored, left to stumble into the night and settle our account on the next visit.

The game of Mahjong has always fascinated me. A few years ago, I bought a set and resolved to learn the game. Sadly, to date it has been to be stored behind the door in the play room, only getting taken out to act as prop in this reminiscence.

Why Mahjong Squid? Well, I made it up myself and needed a title. I had the Mahjong set and the recipe is a “four player game”. After I cooked it, I realise that, just like the game, it is pretty addictive. So, why not?

There is not a lot to this delicious dish.

The ingredients

• 3 medium-sized squid.
• 6 slices of ginger.
• 2 cloves of garlic.
• 6 spring onions.
• A tablespoon or so of fermented black beans.
• A tablespoon or so of chili oil.
• A tablespoon of peanut oil
• A tablespoon of Shaoxing rice wine (or sherry from the back of the drinks cabinet (right at the back, nobody drinks it anymore).
• A tablespoon and a half of soy sauce.
• A heaped teaspoon of cornstarch dissolved in two tablespoons of water.
• A handful of mange tout.

First thing to do is add some water to the black beans. This reconstitutes them and also removes some of the salt. The black bean flavour is pretty punchy.

Water pouring shots are not too interesting. Such is life.

You got lucky when buying the squid in that they came pre-cleaned and I don’t have to subject you to squid cleaning shots. (I did it here if you are interested.)

The first of a few chopping shots. Doing oriental, I get to use the big knife!

Next to go under the knife is the spring onions.

The biggest difficulty with chopping these is that some of them always end up on the floor.

The ginger is next in line.

Thankfully, ginger does not tend to roll off the board. Chop it nice and fine.

The garlic gets kept until last. No reason. It just happened that way.

At this time of year, garlic is at the end of its useful life and one needs to use a bit more than when it’s fresher.

Last but not least, wash and cut the mange tout on the diagonal.

Don’t cut the mange tout too fine. It needs to be the right size to accompany the chopped squid.

Once the chopping is done, there is very little to putting this together. It should take no more than six or seven minutes to cook. Have some rice ready.

Get the wok out and add about a tablespoon of peanut oil. Then add the chili oil. Add the garlic and ginger as soon as the oil gets medium hot. Don’t wait until it is smoking. You will burn the garlic and ruin the flavours.

Don’t burn the garlic and ginger. It will leave a bitter taste.

When the aromas of ginger and garlic start to rise, add the squid, a few at a time. Stir constantly.

The floppy squid rings go all circular when they start to cook.

Side note on woking 1: The reason for the “few at a time” is to prevent the temperature in the wok dropping and the squid stewing rather than frying.

Give the squid a couple of minutes stirring. Next add the mange tout. Things happen pretty quickly from here.

The mange tout adds a nice crunch. We don’t want to over-cook it.

Next add the spring onions.

A flinging, rather than a pouring, shot. Hurry now.

Don’t procrastinate now. Drain and add the black beans.

Once they are in, stir like a demon. We don’t want any burning.

Pour in the soy and rice wine. I combined them in one mug for convenience.

Don’t stop stirring. Even though your forearms will be sore.

Add the cornstarch mixture a little at a time until you get a nice thick sauce consistency.

Stir it in until it gets medium-thick, if you know what I mean.

Side note on woking 2: If you overdo it, just add some more water until it thins to your desired thickness. I like a medium-thick sauce.

It should end up looking something like this deliciousness.

Totally gratuitous squid shot. I know you love them!

All that is left to do is to serve over some nice white rice in a bowl. That way, the sauce leaks down into the rice making for a delicious dish.

One of the nicest things one can do with squid.

Follow my recipe and there will be no gambling with this dish (despite its name). It’s the real deal!