Instructions: Rinse the squid and pull away the outer skin. Dry on kitchen paper. Slit the squid open and score the inside into diamonds with a sharp knife. Cut the squid into strips. Heat the oil in a preheated wok. Stir fry the squid quickly. Remove the squid strips from the wok with a slotted spoon and set aside. Add the ginger, garlic, spring onions, red pepper, chilli and mushrooms to the oil remaining in the wok and stir-fry for 2 minutes.

Return the squid to the wok and stir in the five-spice powder. Stir in the black bean sauce, soy sauce, sugar and dry sherry. Bring to a boil and cook, stirring, for one 1 minute, serve immediately.

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