Cut squid bodies into 1/4-inch rings.
In a large mixing bowl, combine squid with vinegar, Sriracha, 1 tablespoon vegetable oil, ginger, brown sugar, sesame oil, sesame seeds, and salt.
Heat 2 tablespoons vegetable oil in a wok over medium-high heat. When hot, add squid and quickly stir-fry for 2 minutes. Add cabbage, chile peppers, scallions, jalapeno, garlic, and Chinese five spice and cook, stirring, over medium-high heat just until the cabbage begins to slightly wilt, about 3 to 5 minutes. Serve immediately.