Ingredients:
4 Squid
2 tsp Sugar
1 Piece Fresh Ginger, Peeled
2 Tbls Lemon Juice
2 tsp Oil
1 Cube Chicken Bouillon 3 Medium Zucchini
1 Tbls Soy Sauce
1/4 Cup Mushrooms, Sliced
1/2 Cup Water
SAUCE: 2 tsp Cornstarch

Method
Prepare the sauce first: Blend the cornstarch and sugar in a small bowl with the lemon juice. Stir in the remaining ingredients. Set aside. Prepare the squid: Hold the squid in one hand. Hold the head and gently pull with the other hand. The head and inside of the body will come away in a complete piece. Remove the bone found at the open end of the squid (it looks like a long piece of plastic). Clean the squid under cold water. Rub off the outer skin. Cut the squid evenly into rings. Cut the ginger into wafer thin slices. Finely shred the wafers of ginger. Drop the squid into a saucepan of boiling water. Boil for 10 seconds. Remove immediately. Drain. Heat the oil in the wok or large skillet. Stir fry the zucchini for 2 minutes. Add the ginger, squid and mushrooms. Stir fry for 2 minutes. Add the sauce. Cook, stirring constantly, until the mixture boils and thickens. Serve hot.