50g to 100g squid tubes halved, scored and cut into bite bite-sized pieces
2 tablespoons dark soya sauce
1 tablespoon rice wine vinegar
4 tablespoons water
1 teaspoon caster sugar
1 tablespoon light soya sauce
2 tablespoons Thai sweet chilli sauce
1 teaspoon cornflour
2 teaspoons water
4 tablespoons sesame oil
1 clove garlic, chopped
1 spring onion, chopped
1 shallot, minced
1 medium carrot, sliced thinly
1 green pepper, sliced thinly
1 medium onion, chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Ready in:20min
Place the squid tubes into a bowl and pour over the dark soya sauce and rice wine vinegar. Mix well and set aside for 10 to 15 minutes.
To make the sauce, combine the 4 tablespoons water, caster sugar, light soya sauce and sweet chilli sauce in a dish. Mix well and set aside.
In a small cup mix 1 teaspoon of cornflour with 2 teaspoons of water.
Heat 2 tablespoons of the oil in a large frying pan over a high heat. Stir-fry the squid until cooked through and opaque, 3 to 5 minutes. Remove from the pan and set aside.
Heat the remainder of the oil over high heat. Add the garlic, spring onions and shallot and cook and stir until aromatic, about 2 to 3 minutes. Add the carrots, green pepper and onions and cook until soft, about 3 to 4 minutes.
Add the sauce and mix in the cornflour and stir until thickened. Just prior to serving, add the squid back in, give a quick stir then serve.