Stir-Fried Squid with Vegetables

Ingredients:

3 medium squid, each about 6 ounce, cleaned, tentacle cluster left whole, body cut into thin rings
1 egg white
2 teaspoons cornstarch
2 tablespoons olive oil
1/2 cup fish stock or water
6 ounce broccoli florets
1 clove garlic, peeled and finely chopped
2 teaspoons peeled and grated root ginger, or 1/4 teaspoon ground ginger
1 teaspoon finely chopped Clementine or orange rind
2 tablespoons dry sherry
1 tablespoon black-bean sauce
1 tablespoon oyster sauce
6 oz. Snap peas, trimmed and sliced
4 oz. peeled shrimps

Directions:
1. Mix the squid with the egg white and half the cornstarch.
2. Heat half the oil in a wok until very hot and stir-fry the squid in it for about 1 minute, until opaque. Spoon into a warmed dish.
3. Keep 1 teaspoon of the fish stock or water and bring the rest to the boil in a small saucepan. Cook the broccoli in it for 1 minute. Drain thoroughly, reserving the liquid.
4. Heat the remaining oil in the wok and stir-fry the garlic, ginger and clementine or orange rind for about 30 seconds. Stir in the reserved cooking liquid, the sherry, black-bean sauce and oyster sauce and bring to the boil. Mix the remaining cornstarch with the reserved teaspoon of stock or water and blend it into the wok. Cook, stirring, until thickened.
5. Return the squid to the wok and add the broccoli, Snap peas and shrimps. Cook, stirring, for 1 - 2 minutes until all the ingredients are hot, and serve at once.