Recipe:

• 100g dried cuttlefish or squid strips

• 2 tbsp neutral oil

• 1 clove finely minced garlic

• 1/2 tbsp soy sauce

• 1 tsp sugar or monk fruit sweetener

In a frying pan over medium heat, add 2 tbsp of oil. Add your minced garlic and saute until fragrant, about 30 seconds.

Add your cuttlefish strips and stir fry for 1-2 minutes or until they start to curl and slightly brown. Reduce the heat to low.

Pour in your soy sauce and sugar. Stir to coat the strips in the seasonings—about 1 minute more of cooking. Turn off the heat and transfer the squid strips to a plate to allow them to cool.

These can be enjoyed right away, and will last 2 weeks in an airtight container stored at room temperature, or up to 1 month refrigerated.