Ingredients

The following ingredients have 6 Servings
  • 1 pound calamari (cut in 1 inch pieces)
  • 1 1/2 tablespoons cooking oil ((vegetable, canola, peanut, etc.))
  • 1 teaspoon Sichuan peppercorns (toasted and ground)
  • 2 green bell peppers (chopped)
  • 8 dried chilis (roughly chopped)
  • 3/4 cup roasted peanuts
  • 2 tablespoons chopped green onions
  • 1 tablespoon Shaoxing wine ((Chinese rice wine))
  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 2 teaspoons coconut sugar
  • 1 1/2  teaspoons hoisin sauce
  • 1/2 teaspoon salt
  • 2  teaspoons soy sauce
  • 1 teaspoon black vinegar
  • 2 cloves garlic (minced)

Instruction

  • Combine marinade ingredients in a bowl. Add calamari and marinade for 30 minutes.
  • Combine the sauce ingredients and mix thoroughly.
  • Heat a wok (or large non-stick skillet) over medium high and add the cooking oil. 
  • Add the calamari in 3 batches (this is important to keep the heat up and the calamari tender) and stir fry for 2-3 minutes. Remove and set aside.
  • Add the green peppers and stir fry for 1-2 minutes on high heat.
  • Add Sichuan peppercorns, peanuts and chilies and stir fry another minute, stirring to ensure they don't burn.
  • Add the calamari and the sauce to the wok. Cook until the sauce has thickened (about 1-3 minutes).
  • Top with green onions and serve with steamed white rice. Sprinkle a little extra ground Sichuan peppercorns or some of this homemade Chili Oil on top.