Squid With Black Pepper, Vietnamese Style

• 2 tablespoons neutral oil, like corn or grapeseed
• 1 1/2 pounds squid, cleaned, cut into rings if large
• 1 or 2 tablespoons chopped garlic
• Freshly ground black pepper
• 2 tablespoons fish sauce (nam pla or nuoc mam), more to taste
• Salt if necessary
• Chopped fresh coriander leaves for garnish, optional
• Cooked white rice for serving

1. Put oil in a large skillet or wok and turn heat to high.
2. A minute later add squid and cook, stirring frequently, just until it becomes opaque, about 30 seconds.
3. Taste; the moment the rawness is gone, add garlic and stir; add at least a teaspoon of black pepper.
4. Stir in fish sauce, cook another 10 seconds, and taste; add more sauce and salt, if necessary.
5. Garnish and serve.

neutral oil, garlic, freshly ground black pepper, fish sauce, salt, fresh coriander, serving

Taken from cooking.nytimes.com/recipes/12036 (may not work)