Fried Ningo

More often than not, ningo is not served straightaway after it is steamed but served sautéed later. Fried ningo is partially crisp on the outside and stickily chewy inside, the texture and consistency of which, likened to chewing toffee by some European friends of mine, is what the Chinese adore. Keep the ningo in the refrigerator to firm up its consistency until ready to serve. Cut up slices, allowing 2 or 3 per person, then put the remainder back into the refrigerator. Most people like to