Tuesday, November 20, 2007

Stir-fried stingray with salted mustard

Original Recipe by Amy Beh

200g stingray, cut into small cubes

1 clove garlic, chopped

150g salted mustard, long leaf type (ham choy), soaked and finely shredded

15g young ginger, shredded

1 stalk spring onion, cut into 4cm lengths

1 Tbsp sliced fresh red chilli

2 Tbsp sesame oil


1 Tbsp oyster sauce

1 tsp light soy sauce

¼ tsp pepper

1 Tbsp sugar or to taste

½ tsp chicken stock granules

200ml fresh chicken stock

Heat sesame oil in a wok to sauté garlic and ginger until fragrant. Add salted mustard and stir-fry until fragrant. Add sauce ingredients and bring the stock to the boil for 8-10 minutes.

Add in the stingray and stir until cooked. Toss well before adding the spring onion and chilli.

Dish out and serve immediately.

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