Squid and Bell Pepper Stir-Fry

Ingredients

• 0.5 large onion 
• 1 pound squid rings cleaned
• 4 servings rice cooked
• 2  bell pepper red
• 4 servings parsley fresh
• 0.3 cup soya sauce 
• 6  plum tomatoes 
• 2  garlic clove 
• 3 tablespoons sesame seed 
• 4 tablespoons vegetable oil; peanut oil preferred 
• 1  bell pepper yellow
• 2 teaspoons sesame oil 
• 3 tablespoons lawry's seasoned salt 

Equipment

• bowl
• frying pan
• paper towels
• wok

Directions

1. Toast sesame seeds until golden.
2. Cut onion half lengthwise into thin slices.
3. Cut bell peppers into 1-inch pieces. Mince garlic. Peel and quarter tomatoes. Seed quarters and halve lengthwise.
4. Cut flaps and tentacles from squid sacs.
5. Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings. Halve tentacles and flaps lengthwise if large. Pat squid dry with paper towels and season with salt and pepper.
6. Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
7. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
8. Add onion and stir-fry until softened.
9. Add peppers and stir-fry until crisp-tender, about 5 minutes.
10. Add garlic and stir-fry until fragrant, about 30 seconds.
11. Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute.
12. Transfer mixture to a large bowl.
13. Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking. Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables.
14. 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 and stir in sesame oil.
15. Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.