Cut the squid into slices and use a sharp knife to score with a criss-cross pattern. (This makes them curl up when they are cooked and the grooves help to trap the sauce.)
Heat the oil in a wok over a high heat until the oil starts to shimmer. Reduce the heat to medium, add the chilli, peppercorns, garlic and onion and stir-fry for 3–4 minutes.
Turn the heat to high, add the squid slices and stir-fry quickly for 1 minute, then remove using a slotted spoon and set aside.
Toss in the mangetout and stir-fry for 1 minute, then return the squid to the wok and stir to mix. Add the shoyu sauce and rice wine and stir-fry for a few seconds, then serve immediately.