Clean and slice the squid into thin rings and marinate with Shaoxing wine and salt for 15 minutes.

Prepare the sauce by mixing soy sauce, brown sugar, fish sauce, rice vinegar, and cornstarch in a bowl until smooth.

Blanch the squid in boiling water for 30-40 seconds until opaque, then drain and pat dry.

Heat peanut oil in a skillet, add dried chili, garlic, and ginger, sauté for 30 seconds until fragrant.

Add baby bok choy and stir-fry for 2-3 minutes until wilted but still bright green.

Pour the sauce over bok choy and add the blanched squid, stir for 30 seconds to coat.