Squid in Sweet Hot Curry Sauce

3 pounds squid, cleaned and trimmed, then cut into rings

Marinate in a bowl for 2 hours or overnight, with

1/2 cup soy sauce
1/4 cup sugar or honey
2 tablespoons minced ginger
3 tablespoons minced garlic
1 tablespoon curry powder
1 tablespoon chili powder or 2 teaspoons chili paste (or to taste)

3 tablespoons oil for pan-frying

Drain squid from the marinade 2 hours prior to cooking.

Heat oil in wok or cast-iron pan over high heat. When hot, add drained squid and stir-fry, 2 minutes or just until squid is cooked through. You can discard the marinade, or reduce it in a saucepan until you get a syrupy consistency, and serve it alongside, or on top of, the squid. Yum!