Clean the squid, remove the innards, and wash thoroughly. Slice the body into 1 cm widths and the tentacles into 3 cm lengths.

Peel the lotus root, cut it in half lengthwise, and slice thinly (3 mm). Soak in water to remove excess starch, then drain. Chop the red bell pepper into bite-sized pieces.

Heat salad oil in a frying pan over medium heat. Add the lotus root and stir-fry until translucent. Add the squid and stir-fry until the color changes, then add the red bell pepper and stir briefly.