Cut bok choy into 3-4 cm pieces or leave whole if small. Slice the green chili pepper thinly. Prepare the thickening mixture by mixing 1/2 tbsp starch with 3 tbsp water. Combine all sauce ingredients in a bowl and mix well.

Boil 1-1.5L of water with 1 tsp salt. Blanch bok choy for 2 minutes. If cooking immediately, no need to rinse in cold water. Otherwise, rinse in cold water to retain crispness.

In the same boiling water, blanch the squid for 4 minutes. Drain and set aside.

Heat 2 tbsp cooking oil in a pan. Add sliced chili pepper and stir-fry briefly to release its aroma. Add blanched bok choy and squid, then stir-fry together.

Pour the prepared sauce into the pan and stir-fry for 1 minute.

Re-mix the thickening mixture and slowly pour it into the pan while stirring. Cook until the sauce thickens.