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.