• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Ingredient

  • 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
  • Sauce
  • 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


  1. 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.
  2. Add in the stingray and stir until cooked. Toss well before adding the spring onion and chilli.
  3. Dish out and serve immediately.

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