1 pack thawed PanaPesca Calamari Rings & Tentacles
Thaw in refrigerator overnight or in tap water for about an hour before cooking
1 small bunch asparagus cut into 2 inch pieces
1 tbsp olive oil
1 cup julienne bell pepper
1 cup halved mushrooms
1 tbsp minced ginger root
1 tbsp minced garlic
1/4 cup black bean and garlic sauce
1/4 tsp honey
Ground black pepper
If using the Calamari Tubes & Tentacles, first slice the tubes into rings.
Add the asparagus to boiling water and simmer for 1 minute then place in ice water, cool, drain and save until step #9.
Heat olive oil in a large sauté pan or wok over high heat.
Add the red pepper, season with black pepper and stir-fry for 30 seconds.
Add the mushrooms to the peppers, season with black pepper and stir-fry for 30 seconds.
Add the ginger and garlic, stir-fry for 20 seconds and remove all from the pan.
Add the calamari and stir-fry for 45 seconds.
Add the black bean and garlic sauce, honey and black pepper, cook for 30 seconds.
Add the asparagus, peppers and mushrooms back into the calamari, toss and bring to a boil, remove from the heat.
Serve with rice or noodles.