- Cut open squid tubes and score in a crossed pattern, cut into bite-sized pieces.
- Heat the oil in the wok and cook the garlic until it starts to sizzle, but does not colour.
- Add the squid pieces and stir-fry until they start to become firm and white.
- Add the black bean sauce and chilli and cook until tender.
- Sprinkle the squid with coriander leaves and serve with steamed Jasmine rice.