Thai Calamari Stir Fry

• 2 cloves garlic, minced
• 1/4 cup sweet chili sauce
• 1/4 cup sweet soy sauce
• 1 tbsp soy sauce
• 2 (15 oz) squid bodies, cleaned, scored, cut into 1/2 inch pieces
• 1/4 cup vegetable oil
• 1 None medium red pepper, finely chopped
• 1 (15 oz) can baby corn, drained
• 2 stalks celery, sliced
• 9 oz cooked long-grain or jasmine rice
• 2 None spring onions, thinly sliced
• 1 bunch fresh cilantro, chopped

1. Combine garlic, sweet chili sauce, sweet soy sauce and soy sauce. Pour 1/2 over squid, cover and chill for 15 mins to marinate.
2. Heat a wok or large frying pan over medium-high heat. Add 2 tbsp oil and swirl to coat surface. Stir-fry squid for 2-3 mins, or until curled and cooked to your liking. Set aside and cover to keep warm. Wipe wok clean.
3. Add remaining oil. Stir-fry pepper, corn and celery for 2 mins, or until tender. Add rice and remaining sauce mixture. Stir-fry for 1-2 mins, or until heated through. Return squid to wok along with onions and cilantro. Toss to combine. Serve.

garlic, sweet chili sauce, sweet soy sauce, soy sauce, bodies, vegetable oil, red pepper, baby corn, stalks celery, jasmine rice, spring onions, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/24925 (may not work)