Clean and prepare the baby octopus. Clean and slice the squid vertically (the opposite of what you would do if you wanted rings).

Slice the carrots thinly (about 1/8 of an inch thick). Julienne the bell peppers. Grate the ginger and crush the garlic.

On a sauce pan, bring 4 cups of water to a rapid boil and add the seafood. Allow to sit in the hot water for three minutes. Drain and set aside.

On a large frying pan or wok, add the oil and allow it to heat on high.

Add the ginger and garlic and stir quickly. Immediately add the carrots and stir for one minute.

Add the bell peppers and continue to stir for two minutes, until carrots and peppers are soft but still crisp.

Add the seafood, the soy sauce and the salt.

Sprinkle the starch and stir, mixing vegetables and seafood for one to two additional minutes.

Serve with plain rice.

Enjoy!