Squid Stir Fry

If you like stir fry and squid, here's a new twist to the popular or more common chicken or beef stir fry. You can also add or substitute other seafood ingredients like shrimp, scallops or "imitation" crab meat (chunkier than the real deal!) to this easy recipe.

Ingredients:
1 or 2 lb Whole Squid, cleaned and sliced (I split mine in the middle and scored the inside with a diamond design, then season with salt and peper)
1 shallot, chopped
2 cloves of garlic, minced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 broccoli crown
1 zucchini, sliced into 1" chunks
1 carrot, sliced into thin strips
1 Tomato, sliced and seeds removed
3-4 stalks of celery, chopped
1/4 cup soy sauce
1/4 cup white wine vinegar
1 Tbsp of Cornstarch, dissolved in a 1/4 cup of water
4 Tbsp of Peanut Oil
2 Tbsp of Sesame Oil
1 Tbsp of Sesame Seeds, Toasted

Directions:
Heat wok or a large skillet. Add 2 Tbsp of peanut oil until hot. Saute shallots until transparent. Add carrots, broccoli, zucchini, celery and bell peppers. Stir fry for about 5 minutes. Add garlic, tomatoes, soy sauce, vinegar and cornstarch. Stir fry for a couple of minutes. Then, transfer to a large bowl. Set aside.

Heat 2 Tbsp of peanut oil in a wok or skillet. Stir fry squid until it is slightly opaque in color. Return the cooked vegetables into the wok with squid. Add sesame oil and stir fry for a few more minutes until heated through. Garnish with toasted sesame seeds. Serve over white rice.