1. Using low heat, warm the sesame oil in a saucepan. Add the julienned ginger and pan-fry until fragrant.
2. Increase to high heat, add the Veg Hokkaido Flower Squid and sliced red chilies, and stir-fry for about 1 minute.
3. Add soy sauce and mushroom seasoning. Continue to stir-fry for another minute until well combined.
4. Garnish with chopped Chinese parsley before serving.