Instructions: Clean and skin the squid under cold running water, keeping the main tube and tentacles. Try to remove all the tentacles in one piece. Cut the tube in half lengthways down center. Spread one half out flat with the indide facing upwards. With a sharp knife, make shallow slits across the squid in a diamond shapes. This helps tenderise and make it curl when cooking.

Cut onions into quarters, slice celery diagonally; cut brocolli into florets and cut tender parts of brocolli stems diagonally. Slice spring onions diagonally.

Heat the oil in a pan or wok, add the squid and cook over high until it curls. Remove from pan and set aside.

Add onions, celery and brocolli to pan and saute 3 minutes or until bright green. Combine ingredients for sauce in a small bowl and add to vegetables, stirring until sauce boils.

Add squid and spring onions and heat through.

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