Korean spicy stir-fried squid

Cut the squid body open with a knife without cutting through, open it and gently lift out the guts and the bone; clean around the eyes with the fingers.

Cut the body into bite-size pieces and the legs lengthwise.

Prepare the garlic, carrot, plenty of onion and green onion, and slice a green pepper diagonally.

Heat the pan for stir-frying with little oil, about a spoon of olive oil.

Mix the sauce: four or five cloves of garlic, about five spoons of soy sauce, hot pepper powder to taste, and a spoon of sugar.

Stir-fry the carrot, onion, green onion and pepper, then add the squid and the sauce; finish with sesame oil, until a little shiny and cooked through.