1. Dry the squid well. Cut vertically through the group of tentacles if it is large, otherwise leave whole. 2. Cut the squid body into rectangles, diamonds, or squares with no pieces being larger than 1 inch. 3. If the basil leaves are large, chop to about the same size pieces as the squid. 4. Mix the squid and basil together. 5. Heat wok or large skillet over high heat. 6. Lower the heat to medium, then add the peanut oil. 7. Swirl the oil and add the garlic. Stir once and return the heat to high before adding the squid-basil mixture. 8. Stir and add the red pepper. Stir frequently until the squid becomes opaque, less than one minute. 9. Begin tasting the squid and keep tasting until tender, about 1-3 minutes more. Add salt to taste. 10. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
