1 kilo squid, cleaned
1 tablespoon oil
2 tablespoons minced garlic
1 teaspoon minced ginger
1/3 cup each red, green, and yellow bell peppers, sliced into thin strips
1 tablespoon hot bean paste
2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons sesame oil
1 teaspoon salt
¼ cup chopped green onion

1. Score each piece of squid to make a criss-cross pattern, then cut each squid into 2x2-inch squares.

2. Bring water (enough to cover squid) to a boil in a saucepan and drop in squid pieces. Stir, wait for the water to boil again then quickly strain squid from the saucepan. Set aside.

3. Mix hot bean paste, soy sauce, rice wine, sesame oil, and salt together in a bowl.

4. Heat a wok. When hot, add oil and sauté garlic and ginger. Put in bell pepper strips then toss in squid. Pour in pre-mixed seasonings and simmer until sauce boils. Remove from pan and garnish with coriander leaves.

Yummy tip: Squid toughens and turns rubbery when overcooked. Quick cooking is required here so before you begin, make sure to prepare all ingredients beforehand.

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