Ingredients
2 tablespoons vegetable oil
2 cloves garlic, minced
1 red pepper, trimmed, ribs and seeds removed, cut into 1-inch pieces
3 ribs celery, trimmed and sliced on the bias
1 pound squid, cleaned and cut into rings
1/2 cup fresh cilantro leaves
Coarse salt and freshly ground pepper
Cooked short-grain white rice, for serving
Preparation
Heat oil in a large wok or skillet over high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add bell pepper and celery; cook, stirring, until softened, about 1 minute. Add squid and cook, stirring, until opaque, about 1 minute. Add cilantro leaves and season with salt and pepper; serve immediately with rice.
