Mix the squid, white pepper, salt and Shaoxing wine together in a small bowl. Massage it all in. Let this sit for 20 minutes, while you chop everything else and get the oil hot.
If you don't have a mega-burner, and most people don't, get the wok very very hot, and add 1 tablespoon of the peanut oil. The second you see a wisp of smoke rise from it, add half the squid and stir fry 1 minute. Remove it from the wok and set it aside. Add the second tablespoon of oil, and when that just barely smokes, add the second half of the squid and repeat the process.
Mix the water and the starch into a slurry.
If there's no oil left in the wok, add another tablespoon and stir fry the ginger, garlic and hot chiles for 30 seconds. Stirring the slurry constantly, add the starch to the wok, along with the squid, and stir fry another 90 seconds.
Add the remaining ingredients and stir fry another 30 seconds. Serve over steamed rice.
IF YOU DO HAVE A SERIOUS BURNER. If you can create "the breath of the dragon," add the oil to the wok, get it hot, add all the squid with the garlic, chile and ginger and stir fry 1 minute to 90 seconds, then proceed.
Notes
You could do this same recipe with small, peeled shrimp, crawfish tails, chunks of lobster or even small clams or scallops.