This dish could also be used with calamari. I have been looking for a squid/calamari dish that does not have Szechuan pepper as I am unable to find it. This recipe comes from The Australian Womans Weekly Simply Seafood book.
Cut squid hoods along one side and open out. Using a small sharp knife, score inside of hoods in a diagonal pattern, without cutting all the way through. This will allow the squid to curl during cooking. Cut each squid hood into eight pieces.
Sprinkle squid with combined pepper, salt and lemon pepper seasoning.
Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just cooked through. Serve squid with cucumber salad.
Cucumber Salad: Combine cucumber, onion, tomato, nuts and mint in medium bowl. Add combined vinegar and oil, toss to combine.