Sautéed vegetables with baby squid

Ingredients:

• 2 cans of baby squid in olive oil
• 1 carrot
• 1/2 zucchini
• 1/2 green pepper
• Cherry tomatoes
• Ginger
• Corn oil
• Soy sauce
• Fresh parsley

Preparation:

Wash and cut a carrot, half zucchini and half green pepper into julienne.

In a wok type pan, sauté the vegetables with 3 tablespoons of corn oil with the flame at a maximum intensity until obtaining an al dente texture. Then add a dash of soy sauce and some grated ginger.

Add the baby squid in olive oil, 10 cherry tomatoes cut into quarters and fresh finely chopped parsley. Sauté for a whole minute before serving.