1.Cut calamari open; score shallow diagonal slashes in a criss-cross pattern on inside surface. Cut into 2cm x 6cm pieces.
2.In a bowl, combine squid with chilli sauce, sugar, garlic, oil and seeds. Marinate, covered in the fridge, for 30 minutes.
3.Stir mushrooms, onion and chillies into bowl.
4.In a wok or large frying pan, heat oil on high. Add squid mixture in 2 batches. Stir-fry on high for 2-3 minutes until squid is cooked and vegetables are just tender. Top with coriander sprigs and serve with rice.
Cook squid on high to help prevent from releasing its moisture.
Note
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