How to make it

  • Rinse the squid rings under the cold running water and pat dry with paper towels. Place the all-purpose flour and salt in a bowl and mix together. Add the squid rings and toss until they are finely coated. Using a sharp knife, seed the bell pepper. Slice the bell pepper into thin strips.
  • Heat the peanut oil in a large preheated wok.
  • Add the bell pepper and red onion to the wok and stir-fry for 2 minutes, or until the vegetables are just beginning to soften.
  • Add the squid rings to the wok and cook for an additional 5 minutes, or until the squid is cooked through.
  • Add the black bean sauce to the wok and heat through until the juices are bubbling.
  • Transfer to warmed bowls and serve immediately.

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