Split each squid hood in half. Cut into 2.5cm squares. Blanch snow peas. Combine stock, soy sauce and
sugar. Set aside. Stir-fry the squid and ginger in
oil for about 1 minute. Add bamboo shoots and shallots. Stir-fry for another 30 seconds. Blend in the stock mixture. Bring to the boil, adding the snow
peas just to heat through. Thicken by stirring in corn flour
blended in water. Bring to the boil. Serve on individual dishes or in
scallop shells.
