150g Chinese Celery
2 cloves of Garlic
1/2 teaspoon salt
1 teaspoon sugar
3 preserved plums
1 teaspoon tapioca starch
- Rich in protein and fibre, helps absorption.
Soak the cuttlefish in water for a while. Wash. Cut into thick shreds. Trim the celery and cut into shreds. Remove the leaves of Chinese celery. Then shred the stem. Shred the carrot. Mash the garlic.
Heat the wok. Pour in dash of oil. Shallow-fry the shredded cuttlefish and soak in oil until cooked. Leave at the side of the wok.
Saute the mashed garlic until fragrant. Put in the shredded carrot, celery then stir-fry. Pour in water. Stir-fry until 80% done. Put in Chinese celery then stir-fry together.
Mix salt, sugar, mashed plums, cornflour and 2 cups of stock well. Pour in them and stir-fry until cooked.