Cut the squid down the centre so it opens up flat. Shallow score diagonally in a crisscross pattern. Make sure to not cut through the squid. Then cut the scored squid into bite sized pieces. About 5cm/2inch per piece. (note 2)
Combine all squid marinate ingredients in a medium sized bowl, mix well. Set aside for 15 minutes to marinate. (note 3)
Add 1 tablespoon oil in a large non-stick pan or skillet on high heat. Add ginger and saute for 30 seconds until it starts to golden.
Add marinated squid into the hot pan. Saute for 1 minute on high heat then remove, set aside. (note 4)
In the same pan (no need to wash), add remaining ½ tablespoon oil and celery. Saute on high heat for about 2 minutes, cooking out the rawness.
Add cornstarch into cold stock, mix well until no lumps. Pour into the pan, reduce heat to medium and stir through until sauce thickens.
Reduce heat to low, add sauted squid back into the pan. Stir through for 1 minute, sauce should reduce a little. Taste sauce, adjust for seasoning if required.
Serve immediately and with some rice!