Ingredients
600g cuttlefish
75g Chinese celery
75g green garlic stalk
1 red pepper
75g carrot
75g celery
Seasoning
4 Preserved plums
3 tsp sugar
1 tsp salt
1 tsp corn flour
1/4 cup water
Method
Remove the membrane of the cuttlefish, clean thoroughly and cut it into thin slices. Wash and roughly shred the Chinese celery, garlic, carrot and celery; cut the red pepper into small pieces.
Stir-fry the cuttlefish until it is a little over half done. Heat the wok again to saute the Chinese celery and the garlic, then add in the carrot and celery, sprinkle with a little water while stir-frying. When they are tender, stir with the red pepper and the cuttlefish and cook for a while longer.
Mash the plums, mix it with salt, sugar, corn flour and water as the plum mixture.
Finally, put the plum mixure with the cuttlefish and cook over high heat until the sauce thickens.
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