Cut the squid tubes down one side to lay them flat. Then lightly score a cross-hatch pattern into one side of the squid, being careful not to cut all the way through. Cut the squid into large triangles and set aside.

Heat a wok over high heat and add the vegetable oil. Add the ginger and spring onions and toss for about a minute until fragrant. Add the squid and toss quickly. Add the Shaoxing wine, soy sauce, salt and sugar and toss to combine. When the squid curls and turns opaque, transfer the contents of the wok to a plate and garnish with coriander leaves.