Add about 2 tbsp of oil to the pan on high heat. Add the garlic and ginger and cook until it just starts to brown. Add the carrots and cook for about 30 seconds.
Add the stems of the Chinese broccoli first as the leaves will cook quickly. Cook for another 30 seconds.
Add the squid first and then the shoyu. The squid will soak up the shoyu and give it a nice color. Stir for a few seconds to help cook the shoyu.
Put in the Chinese broccoli leaves and salt and pepper to taste. When the leaves wilt, add the sesame seed oil and turn off the stove. Stir once more then serve.