Clean the squid by removing the innards and rinsing it 3-4 times. Leave the skin intact for added nutrients.

Score the inside of the squid body with 5mm intervals and cut into bite-sized pieces (1.5cm wide and 4-5cm long).

Slice the onion and carrot to match the size of the squid. Cut the zucchini into 7mm thick fan shapes. Chop the chives into 5cm lengths.

Mix soy sauce, oligosaccharide, and cooking wine to create the teriyaki sauce.

Heat canola oil in a wok over medium heat and stir-fry the onion until fragrant.

Add the carrot and stir-fry until partially cooked.

Add the squid and zucchini, stirring until evenly mixed and partially cooked.

Pour in the teriyaki sauce and minced garlic, stirring to coat the ingredients evenly.

Reduce the heat to low, add flour, and stir to thicken the sauce.

Once the sauce thickens, sprinkle sesame seeds and mix well.