2 squid
1 lg. carrot
1 sm. squash
1/4 lb. mushrooms
1 lg. onion
2 cloves garlic, finely chopped
2 tbsp. oil
1 tbsp. sesame seeds
1 tbsp. sugar
2 tbsp. hot sauce (Korean)
2 tbsp. red chili powder
Pinch Accent

Peel the skin from the squid and wash. Cut the squid into about 2-inch squares. Chop the carrot, squash, mushrooms and onion into 2-inch squares. Mix garlic, sesame seeds, sugar, hot sauce, chili powder and Accent together to make the hot sauce.

Add the squid to the sauce and mix well. Put the oil in a large fry pan; add the chopped vegetables and stir fry. Add the squid with hot sauce and cook until done. Serve with steamed rice.