Spicy squid


Squid 300 g
60 g sugar snap peas
Corn shoots 60 grams
10 g garlic
Ginger 10 grams


A. 1 tablespoon chili sauce
Cream 1 tablespoon soy sauce
1/4 tsp caster sugar
1 tablespoon rice wine
Water 50㏄
B. Water 1 tsp cornstarch
1 tablespoon sesame oil


  1. Wash the squid cut slices into the boiling water and boil hot after about 10 seconds, remove and drain.
  2. Wash the sweet peas and corn shoots cut into small pieces aside.
  3. wok, pour 1 tablespoon salad oil, a small hot pesto, ginger and chili sauce, saute join practice a squid slices, sugar snap peas practice 2 blocks, baby corn and seasonings block A, mixed with fire fry for about 30 seconds after the water with cornstarch to thicken, then sprinkle with sesame oil and mix well.