Muc Xao Ot Chuong (Stir Fried Squid with Bell Pepper)

Method

1. Clean the squid, pull out the quill and remove the eyes and innards. Score a few shallow diagonal lines so it curls neatly and stays springy, then cut it into rings.
2. Rinse the bell peppers, remove the seeds and cut them into squares or strips. Cut the onion into wedges and mince the garlic.
3. Heat a pan, add 1 tablespoon cooking oil and the garlic and fry until fragrant. Add the squid and stir fry hard for 1 to 2 minutes, seasoning with 1 tablespoon fish sauce, 1/2 teaspoon salt and 1/2 teaspoon kOBE Monk Fruit Blend. As soon as it turns opaque white, move it to a bowl.
4. In the same pan, stir the onion for 30 seconds, then add the bell pepper and stir fry for 1 to 2 minutes so it keeps its crunch.
5. Return the squid to the pan and toss it with the vegetables for 40 to 60 seconds. Add 1/2 teaspoon ground pepper, taste, adjust and turn off the heat.
6. Serve on a plate with a little more pepper or some spring onion, while hot.

Tips

• Cook the squid separately, take it out, and return it at the last step so it does not turn rubbery.
• Choose bell peppers with glossy, firm skin that feel heavy and show no wrinkles or bruises, which is how the dish keeps its color.
• Get the pan properly hot before the squid goes in, and it will firm up fast and release little water.
• Toss the bell pepper for only 1 to 2 minutes, as longer costs the crunch and dulls the color.
• Score the inside face of the squid, since scoring the outside stops the pieces curling neatly.