Snow pea and baby corn stir-fry with seared squid

Instructions

1. Cut the squid hoods down the centre to open. Wash with cold water and pat dry with kitchen paper. Using a sharp knife, score the inside of the squid hoods in a diamond pattern. Cut into 4cm squares. Combine the squid, garlic and ginger in a bowl.
2. Heat a wok over high heat. Add half the peanut oil and stir-fry half the squid for 2-3 minutes or until it curls and changes colour. Transfer to a plate. Repeat with the remaining peanut oil and squid.
3. Reheat wok over high heat. Add the sesame oil. Stir-fry the snow peas and capsicum for 1-2 minutes. Add the corn, water chestnut, honey and soy sauce and stir-fry for 3-5 minutes or until softened. Return the squid to the wok and toss until heated through. Top with the coriander to serve.