Prepare the ingredients

• Halve the beef meatballs and slice the chicken breast thinly.
• Cut the kekian into pieces, roughly chop the spring onion, shallots and garlic.
• Slice the carrots diagonally and separate the hard and soft parts of the greens.

Fry the kekian

• Heat enough oil in a pan.
• Fry the kekian until dry and golden, then drain it.

Sauté the aromatics and meat

• Heat oil in a wok and add the butter.
• Sauté the shallots and garlic until fragrant and yellowish.
• Add the chicken and meatballs and stir-fry until they change colour.

Add the sauce and hard vegetables

• Pour in the tomato sauce and stir well.
• Add the hard parts of the vegetables first.
• Season with pepper, salt, mushroom stock and sugar, then add the fish sauce.

Add the leafy vegetables

• Add the cabbage, mustard greens and bok choy.
• Add a little water only if needed.
• Stir in the oyster sauce and more tomato sauce for colour.

Add the boiled vegetables and adjust seasoning

• Add the boiled carrots and cauliflower.
• Taste and add more sugar and pepper if needed.
• Let it come to a boil for a moment.

Finish with kekian, vinegar and thickening

• Add the fried kekian and stir.
• Add the vinegar and cooking wine, then taste.
• Thicken with the dissolved cornstarch, keeping the sauce fairly light.

Add spring onion and serve

• Stir in the spring onion.
• Turn off the heat and serve with rice.