1 lb Squid, cleaned
2 tb Fermented, salted black -beans (available at Asian groceries)
2 Cloves garlic, minced
2 tb Rice wine, or 2 Tbs mirin or sherry
1 ts Ginger, grated
2 Scallions, chopped into 1/2-inch pieces
1 Tb regular soy sauce
1 ts Sugar
1 ts Cornstarch dissolved in
1 tb Water
2 tb Vegetable oil
 

Direction:
Many people shy away from dishes with names like Black Bean Sauce
Squid because they think it involves the preparation of a complicated
sauce. In fact it is quite easy. The black beans themselves,
fermented and salted when you buy them, are the sauce. All you do is
add a little rice wine to make a paste. Then it's just like any
other stir-fry for  couple of minutes of high-heat cooking,
continuously stirring, and the dish is done.

Prepare black bean sauce mixture by adding to the beans: rice wine,
soy sauce and sugar. Let sit for 15 minutes.

Saute garlic and ginger in the oil over medium heat in a heavy frying
pan or wok until garlic is slightly browned. Turn up heat. Add
squid and scallions. Stir-fry for 30 seconds. Pour in black bean
sauce mixture, and cook for 2 minutes. Add cornstarch and, when
sauce thickens, remove from heat and serve.
 

*** For Details about Ingredients , check your nearest Chinese Store.