Braised Vegetables with Century Egg

Mix flour and water in a bowl. Season fish fillets with salt and pepper. Dip in batter and deep-fry in preheated oil until golden brown. Drain on paper towels and set aside.

Heat vegetable oil in a large wok. add onions and sauté until translucent. Add ginger and garlic; sauté until fragrant. Add mushrooms, clams, and lobster or squid balls; cook for 1 minute.

Add stock, soy sauce, rice wine, and sugar. Simmer for 3 minutes or until clams open up. add carrots, bamboo shoots, and young corn. Add diluted potato starch or cornstarch mixture; simmer until sauce thickens slightly.

Season to taste with salt and pepper. Add fried fish fillets, century eggs, and bok choy. Mix well and drizzle a few drops of sesame oil on top before serving.