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So i actually just cooked some squid tonight, and came online to tell of the exploits, wondered if there was a squid thread, and this was third from the top. sweet!
So:
Heat oil in a pan, peanut oil or just canola. Saute onions and fry till brown, or just well sizzling, toss in some garlic and chili peppers (finely chopped, not pressed) and fry quickly (but don't let it burn), toss in squid, chopped bok choy, baby corn (cut in halves or thirds), some chopped cilantro, two dozen basil leaves, and pour in a bit (not too much of any) fish sauce, mirin, and soy sauce. Stir fry for a few minutes (the squid cooks very quickly), and eat! it is quite good.
For the squid: The tentacles separate from the body real easily, and are bitesize. for the body, I made a slit down one side so it could open flat. Using a trick i have seen in Thai restaurants, I scored the squid - make parallel slices every half centimeter or so on the inside of the squid body (the outside skin in too strong). Don't cut all the way through of course. This is basically just for aesthetics. It makes the squid curl up when cooked, and looks nice. Once the body is scored, cut it in half - more bitesized.
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'Charmant, respektlos, und immer betrunken.'
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