Thai-style squid with vegetables

Instructions

1 Halve squid tubes lengthwise, trim and discard the remaining cartilage. Lay each half flat on a board with the inside facing up, and with a sharp knife, score the surface into 1cm diamond shapes. Cut into 2cm x 4cm rectangles. Place in a bowl and toss with sesame oil, soy sauce, garlic and ginger. Leave to stand while you prepare vegetables and the remaining ingredients.

2 Place fish and oyster sauces, sugar and coriander in a small bowl. Heat oil in a large wok or frying pan. Add onion, curry paste and chilli (if using). Stir for about 1 minute then add broccoli (or asparagus), capsicum and mushrooms. Cook, stirring occasionally, until broccoli is barely tender.

3 Add squid and cook for 2-3 minutes, stirring frequently, then add the sauce mixture. Toss and remove from heat. Try not to overcook squid or it will become chewy and tough.

4 Serve immediately over jasmine rice, garnished with extra chopped coriander or spring onions.