CALAMARI STIR-FRY

3 Spring onions, chopped into small slices
200g Calamari, chopped into rings and seasoned
150g Tender stem broccoli, chopped in half lengthways
100g Green beans
1 x Either Yogiyo Korean Chilli sauce pouch
1 tsp minced garlic
Splash of oil for frying
100ml water
Rice or noodles to serve

METHOD:

1. Heat a splash of olive oil in a pan and fry spring onions on a low heat until they soften up for about 3 mins.

2. Add sliced calamari and vegetables then stir-fry for 2 minutes.

3. Add Yogiyo Korean Chilli Sauce, minced garlic and stir-fry for 2 minutes then pour in the water.

4. On a high heat, let the water boil and keep stirring until the sauce thickens for about 4-5 mins.

5. Serve on top of rice or noodles.

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