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1
Toast sesame seeds until golden.
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2
Cut onion half lengthwise into thin slices.
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3
Cut bell peppers into 1-inch pieces.
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4
Mince garlic.
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5
Peel and quarter tomatoes.
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6
Seed quarters and halve lengthwise.
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7
Cut flaps and tentacles from squid sacs.
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8
Cut sacs into 1/4-inch-thick strips and crosswise into 1/4-inch-thick rings.
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9
Halve tentacles and flaps lengthwise if large.
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10
Pat squid dry with paper towels and season with salt and pepper.
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11
Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately.
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12
Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking.
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13
Add onion and stir-fry until softened.
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14
Add peppers and stir-fry until crisp-tender, about 5 minutes.
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15
Add garlic and stir-fry until fragrant, about 30 seconds.
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16
Add tomatoes, soy sauce, and vinegar and simmer, stirring, 1 minute.
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17
Transfer mixture to a large bowl.
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18
Add 1 tablespoon peanut oil to wok or skillet and heat until just smoking.
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19
Stir-fry half of squid until just opaque, about 30 seconds, and transfer with juices to bowl of vegetables.
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20
Add remaining tablespoon peanut oil and stir-fry remaining squid, transferring to bowl.
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21
Return squid-vegetable mixture to wok or skillet and stir-fry until heated.
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22
Season stir-fry with salt and pepper and stir in sesame oil.
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23
Serve stir-fry over rice, sprinkled with sesame seeds and garnished with parsley.
