300g squid tubes - sliced horizontally into rings about 1/2 inch wide
2 celery sticks - sliced
1/2 medium onion - sliced
1 tsp minced ginger
2 cloves garlic - chopped
2 tbsp sambal belachan chilli
salt to taste
4 tbsp water
1 tbsp cooking oil
- Heat up cooking oil in a large pan over medium heat. Add onion, ginger, garlic and stir fry for a while. Add chilli and celery and stir fry for another 2 minutes.
- Add squid rings and water and stir fry over high heat for 2 minutes or until they are just cooked.
- Stir in some cornstarch solution to thicken the sauce. Add salt to taste and serve immediately.