Colorful veggies stir-fried with dried cuttlefish

Ingredients: (serves 4)
Broccoli (cut into florets)
Young corn (halved)
Red capsicum (sliced)
3 pieces small dried cuttlefish
1/2 onion (peeled and cut into chunks)
2 garlic cloves (peeled and chopped)
3 tbsp light soya sauce
1 tbsp shaoxing wine
1/4 cup water (more to be added if needed)
3 tbsp cooking oil

Methods:

1. Soak the dried cuttlefish in water for about an hour, remove the clear, plastic-like bone along the mid-line of the body, cut into strips and set aside for later use.
2. In a medium heated wok add cooking oil, switch heat to low, fry the cuttlefish strips until crispy, remove from heat and set aside in a plate.
3. In the same wok with the remaining oil, saute onions and garlic until fragrant, add broccoli, red capsicum and young corn and stir continuously.
4. Stir in the light soya sauce, shaoxing wine and water.  Give it a quick stir to mix.  Add in the fried cuttlefish. Continue cooking for another 1 to 2 minutes.
5. Remove from heat and dish onto a deep plate.
6. Serve.