Squid & Crisp Veggies in a Long Handle Wok | DishGen Recipe

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 2 teaspoons fish sauce
• 2 tablespoons water
• 1 pound squid, cleaned and cut into rings or tentacles
• 1½ tablespoons peanut oil, divided
• 2 Chinese dried red chiles
• 2 garlic cloves, minced
• 1 teaspoon minced ginger
• ½ sweet onion, thinly sliced
• 1 red or green bell pepper, cut into strips