Squid and Bell Peppers Stir-Fry

INGREDIENTS

• 2 garlic cloves
• 1/2 large onion
• 2 green bell peppers
• 1 red bell pepper
• 6 plum tomatoes, quartered
• 1 pound cleaned small squid
• 4 tablespoons peanut oil
• 1/4 cup soy sauce

DIRECTIONS

1. Cut onion half lengthwise into thin slices. Cut bell peppers into long thin slices. Set aside onions and bell peppers. Cut flaps and tentacles from squid sacs. Cut sacs into 1/4-inch-thick strips. Half tentacles and flaps lengthwise. Set squid aside. Heat a wok over high heat.
2. Add 2 tablespoons peanut oil. Add garlic and stir-fry until fragrant. Add onion and stir-fry until softened. Add peppers and stir-fry until crisp-tender. Add tomatoes and soy sauce.
3. Transfer mixture to a large bowl. Add 1 tablespoon peanut oil to wok. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables. Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl. Return squid-vegetable mixture to wok or skillet and stir-fry until heated. Season stir-fry with salt and pepper to taste.

Credits to: mamasrecipesandafew.wordpress.com