Tender squid rings stir-fried with colorful bell peppers in a savory, aromatic Malajiang chili sauce.
Malajiang is a rich, fermented shrimp paste sauce that adds an incredible depth of umami to quick stir-fries. This dish comes together in minutes, making it perfect for a weeknight dinner.
Remove the outer purple membrane from the squid bodies. Score the inside surface in a crisscross diamond pattern, then cut into bite-sized pieces. Blanch the squid in boiling water for about 30 seconds until it curls into tight rolls. Drain immediately and set aside.
Heat the oil in a wok over high heat. Add the minced ginger, garlic, and scallions, and stir-fry briefly until fragrant.
Toss in the diced green and red bell peppers and stir-fry for a minute. Add the cooked squid rolls, cooking wine, Malajiang sauce, soy sauce, and salt. Stir everything vigorously for another minute to ensure the squid is heated through and coated evenly. Serve hot.
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