Squid with Broccoli

Ingredients:

1 kg Squid Tubes
2 celery stalks, diagonally sliced
2 onions quartered
1 kg fresh broccoli cut diagonally
4 spring onions sliced diagonally
1 cup oil
2 teaspn grated fresh ginger
1 tbspn cornflour
1 cup water
2 tbspn dry sherry
2 chicken stock cubes
3 tbspn oyster sauce
1 tbspn soy sauce
1 teaspn sesame oil
1 teaspn sugar
1 teaspn salt

To Cook:

Cut squid lengthwise down centre, spead out flat with inside facing upwards.
With a sharp knife make shallow cuts across squid in diamond shape; this helps to tenderise the squid and makes it curl attractively when cooking.
Heat oil in pan or wok, add squid and cook until it curls, remove from pan and drain on absorbent paper.
Add sliced vegetables and saute for 3 mins.
Blend cornflour with a little of the water until smooth, add remaining water, dry sherry, crumbled stock cubes, oyster sauce, soy sauce and sesame oil, sugar and salt; mix well.
\ Add to pan, stir briskly until sauce boils.
Return squid to pan, cook until heated through.
Serve topped with sliced spring onions.
Serves Four.