8 oz Calamari (rings and tentacles)
2 tbsp Rice wine
2 tbsp Peanut oil
1/2 cup Baby corn, sliced
2 tbsp Scallions
4 fl-oz Kogi Secret Weapon Sauce
2 tbsp Fresno pepper or birds eye chili, sliced
1. Place rings and tentacles in a bowl with the rice wine. Leave for 15 minutes, then strain. Put a wok or large, heavy-based frying pan over medium heat and, when it's hot, add the peanut oil. Add the sliced corn and scallions and stir-fry for 2 minutes. Remove and reserve. When pan is hot again, add the drained squid and stir-fry until the squid turns opaque, about 1 to 2 minutes. Add reserved corn, scallions and the Secret Weapon Sauce and stir-fry for 30 seconds or so, until hot. Garnish with pepper.