Stir-fried Squid with Assorted Vegetables by TUMIX

Serves: 3 - 4 persons

Ingredients:
300 gm fresh squid (can be replaced with prawns or mussels)

A:
150 gm celery (sliced)
100 gm carrot (sliced)
100 gm red pepper (optional)

6 slices of ginger

B:
1 sachet TUMIX (chicken) mixed in 1/4 cup lukewarm water
dash of sesame oil

C:
1 tsp cornflour
2 tbsps water
3 tbsps oil

Method:
1. Clean squid and remove ink bags and bone. Slice open each squid at belly to flatten. Score each squid on the inner surface, first lengthwise and then crosswise. Cut into bite-size pieces
2. In wok, bring 3 cups of water to a rolling boil. Add 1 tbsp oil. Immerse A in boiling water to scald for a few mins. Remove from wok and drain. Put under running water for a couple of mins to cool and retain colour
3. If using the same wok, dry and heat 2 tbsps oil in it. Saute ginger till fragrant. Add squids and stir-fry till they curl. Add in scalded vegetables and B. Mix well. Add in C to thicken. Give it a quick stir to mix
4. Remove to serving platter