Ingredients:
1 pound squid, cleaned
2 tablespoons cooking oil
1/2 teaspoon minced fresh ginger
1 cup diced green bell peppers
1 small onion, cut in wedges
1/2 cup chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
2 tablespoons cornstarch
1 tablespoon water
Procedures:
* Slit squid lengthwise and open flat. With a sharp knife, make 1/2 inch wide diagonal cut across the inside of the hood. Repeat in opposite direction so knife marks look like crisscross. Cut squid in 2 inch square pieces. Wash squares and tentacles, drain, and pat try.
* Heat pan or wok over medium high heat. Add in 1 tablespoon of the cooking oil. Stir-fry ginger and add squid and cook for about 1 to 2 minute until the edges curl. Remove from pan.
* Heat remaining oil. Add bell peppers and onions, stir-fry for 1 minute. Add chicken broth, soy sauce, oyster sauce, and sugar, and simmer. Dissolve cornstarch in water. Add to pan, cook and stir until sauce bubbles and thickens. Return squid to pan, stir to coat well. Turn off heat. Transfer onto a serving plate and serve while hot. Enjoy!
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