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Chili Squid in a Long Handle Wok
"Quick Chili Squid Prep time: 10 minutes Cook time: ½ minute Serve 4 ½ teaspoon sea salt ½ teaspoon freshly ground black pepper ¼ teaspoon Sichuan peppercorns 1 tablespoon peanut or vegetable oil 1 pound (454 g) squid, cleaned and cut into rings or 2-inch tentacles Lemon wedges, for garnish Chili soy sauce, for garnish 1. In a small bowl, mix the sea salt, pepper, and Sichuan peppercorns. 2. Heat your wok over high heat until a drop of water sizzles on contact, and then add the peanut oil. Swirl the oil to coat the bottom of the wok. Add the squid and toss it for about 30 seconds. Then sprinkle it with the salt-and-pepper mix. Stir-fry the squid for another minute but no more, as it cooks almost instantly. Overcooked squid has a rubbery texture. 3. Serve immediately with the lemon wedges and chili soy sauce."
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