Ingredients
Method
1.Cut squid down centre to open out flat; score inside diagonally then slice thickly.
2.Heat half the oil in wok; stir-fry squid and octopus, in batches, until cooked. Remove from pan.
3.Heat remaining oil in wok; stir-fry chilli, garlic and half the onion until fragrant. Add capsicum; stir-fry until capsicum is tender.
4.Return seafood to wok with sauces, cooking wine, peas and sprouts; stir-fry until hot.
5.Serve stir-fry sprinkled with remaining onion.
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