Method

1. 1 Always begin by preparing your vegetables: (while the chopping board is nice and clean...) Dice the Red pepper, white Onion, Red Chili. Spring onions, coriander. ( Put them together on a plate, but do not mix them ) Smash the garlic cloves.
2. 2 If purchased whole, Clean your squids in the sink , removing all the innards ( save the legs ) On the cutting board, split the tub in half lengthway.
3. 3 Optional: if you have a sharp knife , and feel confident enough to play Master Chef... ( it is only about practice ) Expose the inside part of the tubes, and delicately score a diamond pattern. in two angles about 1 cm apart. ( The squid will shrink so no need to make the cut too close to each other). Be careful not to cut through, if you do its ok too... If you are handy enough with a knife, try to cut with the blade at a 45 deg angle, you will have mastered what we call a Pineapple cut.
4. 4 START COOKING... In the preheated wok , begin by toasting your sesame seeds for added crunch and flavours. A minute is enough, save them aside to finish off the dish.
5. 5 Add a splash of ground nut oil. Add the squid and stir fry for 2-3 minutes before adding in second the chopped pepper, onion then in third the Chili, Garlic.
6. 6 Cook together on high heat while tossing for a few minutes before mixing in a few heaped spoonful of black bean sauce.
7. 7 Finish off by adding the Pak Choi, spring onions and Soy beans.
8. 8 Turn off the heat and toss in the chopped coriander and toasted sesame seeds.
9. 9 Serve over a bed of rice or Chinese Noddles