Squid in olive oil (2 cans) · Carrot (1 unit) · Courgette (1/2 unit) · Green pepper (1/2 unit) · Cherry tomatoes · Ginger · Corn oil · Soy sauce · Fresh parsley
Wash and cut in julienne a carrot, half zucchini and half green pepper.
In a wok frying pan, sauté the vegetables in 3 tablespoons of corn oil over a maximum heat, until a “al dente” texture is achieved. Then add a dash of soy sauce and a little grated ginger.
Add the squid in olive oil, 10 cherry tomatoes cut into quarters and the fresh parsley, finally chopped. Sauté a whole minute before serving.