Cut the squid
into slices and cut the tentacles in half if they are large. Heat the
oil in a preheated wok or heavy-based frying pan. Add the garlic and
cook gently until browned, then discard. Season the squid to taste with
salt and pepper. Increase the heat, add the squid in the wok and
stir-fry briskly for just under 1 minute. Sprinkle with the herbs and
lemon juice. Serve immediately, garnished with lemon and thyme, and
accompanied by crusty bread.