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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 Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG)

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.

2.  Put a wok or large, heavy-based frying pan over medium heat and when it's hot, add the peanut oil.

3.  Add the sliced corn, scallions and stir-fry for 2 minutes. Remove and reserve.

4.   When pan is hot again, add the drained calamari and stir-fry until it turns opaque, about 1 to 2 minutes.

5.  Add reserved corn, scallions and the Sweet Garlic Teriyaki Marinade and Sauce (KG3262HG) and stir-fry for 30 seconds or so, until hot. Garnish with pepper.