- Clean and cut open the squid, and score the inside in a criss-cross pattern (this prevents it from becoming tough during cooking). Cut into 5cm pieces; marinate with salt, sugar and corn flour.
- Stir-fry the squid pieces in the wok until the sides curl up (for approximately 4 mins). Set aside.
- Heat the remaining oil in the wok and fry the garlic and ginger until fragrant. Add the celery and snow peas and stir-fry for 5 mins. Return the squid to the wok, add salt to taste. Add the spring onions; stir-fry for a further 2 mins and serve.