Clean the cuttlefish well. Cut at a slant and make shallow cuts across the inside surface of the cuttlefish in a criss-cross pattern. (This will enable the cuttlefish to curl attractively when cooked.)
Cut the cuttlefish into bite-sized pieces. Blanch the pieces in boiling water for one minute, then drain and leave aside.
Heat oil in a wok and fry garlic and ginger until lightly golden brown. Put in the carrots, cuttlefish and sauce ingredients and stir-fry for a minute.
Add the rest of the vegetables and salt and pepper and toss until well-mixed. Transfer to a serving dish and garnish with spring onion curls.