1.Cut squid hoods down centre to open out, score inside in diagonal pattern then cut into 4cm pieces. Heat oiled wok, stir-fry wombok until wilted, remove from wok.
2.Reheat oiled wok, stir-fry squid and chilli and garlic paste until squid is tender. Remove from heat, stir in 2 tablespoons lime juice, season to taste. Combine squid, wombok and mint and coriander leaves.