Beginner'S Squid

1. 1

   ["Slice the squid into thick rings, approximately 3/4 inch wide.", "Heat wok or heavy-bottomed pan pan over medium-high until a drop of water evaporates on contact. Add oil to coat.", "Add squid to pan and toss until the edges begin to curl.", "Add garlic, pepper, and pepper flakes and continue tossing until the first few pieces turn opaque - this should only take a minute or two. Try not to let the squid stick to the bottom of the pan; you may see a brown residue forming though (the ""fond"") which is fine and a good sign.", "Stir in fish sauce and (you guessed it) keep tossing until the rest of the squid is opaque. Serve as-is, or garnish with any of the following: a TINY sprinkle of five spice or curry powder (like, less than a dash), chopped cilantro, crispy shallots, lime zest or wedges, chopped pickled ginger."]

No additional tips available.