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