Quick Fried Squid With Crab And Tomato Sauce

450 g/1 lb cleaned squid, fresh or frozen and
thawed
1 tablespoon polyunsaturated vegetable oil
1 x 5 cna/2 inch piece root ginger, finely
chopped
3 spring onions, finely chopped
1 x 175 g/6 oz can crabmeat
1 x 65 g/21/2 oz can tomato pur6c
1 teaspoon sugar
1 tablespoon light soy sauce
4 tablespoons chicken stock
1 tablespoon dry sherry
2 teaspoons cornflour
chopped spring onion, to garnish

Cut the squid into 2.5 cm/1 inch pieces.

Heat the oil in a wok or deep frying pan, add the ginger and spring onions and stir-fry for 1 minute. Add the squid and cook for 2 minutes. Add the remaining ingredients, except the cornflour, and mix well. Cook for 2 minutes, stirring.

Blend the cornflour to a smooth paste with 1 tablespoon water. Stir into the pan and cook, stirring, until thickened. Spoon into a warmed serving dish, garnish with spring onion and serve immediately.