Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry sugar snap peas and red bell pepper for 2 minutes. Remove and set aside.
Add remaining 2 tablespoons vegetable oil to the wok. Fry garlic and red pepper flakes for 30 seconds. Add squid and continue to fry for 2 minutes.
Return sugar snap peas and red bell pepper to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
Drizzle sesame oil on the top. Transfer to a plate and serve immediately.