Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice, don’t cut open the squid after cleaning.)
Blanch in water along with scallion and ginger. Remove.(By blanching squid before cooking, you can prevent water from being released while cooking.)
Over low heat, fry ginger in 3 tbsp. oil.
When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.
Add all other ingredients and ½ cup of water. Allow to boil.
After 5 minutes, add basil
Transfer to serving dish and serve.