Clean the squid and cut each squid body into a flat piece. Make shallow horizontal and vertical cuts on the surface of the squid forming a grid. Do not cut all the way through. Cut remaining squid into pieces.
Bring a small saucepan of water to a boil. Stir in squid pieces and cook for 30-40 seconds until flat pieces curl around the edges. Remove from heat, drain, and set aside.
Heat 2-3 tbsp oil in a skillet or wok. Add garlic and carrots and cook until carrots are tender in the center, then add cucumber and continue cooking for 1 minute.
Add squid pieces and cook for 30-40 seconds.
Add soy sauce and toss with squid and vegetables.
Remove from heat and serve.
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