Stingray with Salted Vegetable (Local Ham Choy, Kiam Chye) Recipe

The original recipe uses shark meat but I tuned it a little and used stingray instead. Shark and stingrays meat have almost the same texture. Local ham choy (salted vegetable) is suitable for this dish. Imported ham choy are normally used in soup and locally produced ones are often stir fried. You can eat this dish with rice or porridge.

Ingredients
Stingray, cut into large chunks
Local Ham Choy (Salted Vegetable), 2 stalks or more, cut small
Plum Sauce, 2 tablespoons
Ginger, 10 slices, cut into strips
Garlic, 3 cloves, chopped finely

Soak ham choy in water before cutting to get rid of the salt a little so that the dish will not turn out  too salty. Heat up wok and put in a little vegetable oil. Saute ginger strips and garlic until they turned golden brown. Add in the sting ray. Keep on frying until the stingray is cooked.(Alternatively you can prefry the stingray first). Add a little water and cover the wok with a lit to let the stingray cook evenly. Open the wok lid and add plum sauce. The Stingray with Salted Vegetable Dish is ready.