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.

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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.

For more easy-to-do and delicious recipes, practical tips and interesting food features, grab your copy of Yummy Magazine. Available for P95 in newsstands starting March 2007.

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