Three Cup Squid

1. Bring pot of hot water to a boil. Blanch squid for 20 seconds, drain and put aside.

2. Heat a wok over high heat and when hot but not smoking, add sesame oil. Add garlic and ginger and cook 1-2 minutes.

3. Add squid and quickly stir it around a few times. Add soy sauce, Shaoxing wine, and oyster sauce to the wok. Toss to make sure squid is fully coated. Mix cornstarch with water until smooth. Add chili pepper and cornstarch mix and toss until combined. Remove from heat. Sprinkle with thai basil.

Recipe adapted From Rasa Malaysia.