Clean and slice 450 grams of fresh calamari ( frozen ones are a perfect alternative). Chop 1 shallots, 4 garlic cloves, 4cm of ginger and 1 chili.
Heat a wok pan. Bake the squid first in a little drizzle of peanut oil. Set aside.
Dry the wok pan. Add another drizzle of peanut oil. Bake the chopped ingredients. Add 1 teaspoon of drued lemon grass and 500 grams of mushrooms. Bake and stir. Add 10 ml of fish sauce, 10 ml of ponzu soya sauce, 10 ml of mirin and the juice of 1/2 lime. Chop 3 spring onions and 4 tomatoes. Bake and stir. Put the squid back in the pan. Add 200 grams of soy sprouts during the last 5 minutes. Sadly enough there is no fresh coriander to finish the dish. Fresh basil or fresh parsley will take care of the green touch.