Stir-Fried Stingray With Fermented Black Bean And Chinese Celery

• 3/4 pound fillet Stingray, cut into chunks
• 1 teaspoon fermented black bean , rinse and roughly mashed
• 1 1/2 tablespoons cooking oil
• 4 garlic cloves minced
• 2 chili sliced
• 2 shallots sliced
• 6 3/4 tablespoons water
• 3 stalks chinese celery
• 1/2 tablespoon cooking wine
• 1/2 teaspoon sugar
• 1 dash pepper

1. Rinse and using kitchen paper towel to dry the stingray chunks before marinate it with 1/2 tablespoon of cornflour, dash of pepper and sesame oil, 1 teaspoon of light soy sauce and cooking wine for at least about 10 - 20 minutes prior cooking.
2. Next rinse and cut Chinese celery into 3 sections, divide the leaves and stems portions then set aside.
3. Heat up frying pan with 1.5 tablespoon cooking oil, saute minced garlic, shallot, chili and fermented black bean till slightly brown and fragrant.
4. Toss in the marinated stingray chunks and fried over medium heat on both side for about 2 minute till almost light golden brown before adding in water.
5. When the mixture comes to boil, stir in the stem portions of the Chinese celery and allow the mixture to simmer for a few minutes till the sauce almost thicken.
6. Lastly toss in the remaining celery leaves, give it a quick stir and finished it with a touch of cooking wine and pepper. Remove and serve.

fillet stingray, black bean ueducucuc, cooking oil, garlic, shallots, water, stalks chinese celery uedufdubudc, cooking wine, sugar, pepper

Taken from www.yummly.com/recipe/Stir-Fried-Stingray-With-Fermented-Black-Bean-And-Chinese-Celery-1674085 (may not work)