Fragrant Perilla Leaf and Fish Cake Stir-fry
Perilla Leaf and Fish Cake Stir-fry for Lunch Boxes
When a plain fish cake stir-fry feels a bit too ordinary, elevate it with the aromatic touch of perilla leaves! The refreshing scent of perilla leaves complements the savory flavor of the fish cake, creating a delicious side dish that whets your appetite. This recipe for perilla leaf and fish cake stir-fry is perfect as a rice accompaniment or a lunchbox side.
Main Ingredients- 2 thick fish cakes
- 1/2 green onion
- 1 bunch perilla leaves
Seasoning Ingredients- 3 Tbsp soy sauce
- 1 Tbsp xylitol (or sugar)
- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1 chili pepper (like Korean Cheongyang chili, adjust to taste)
- 3 Tbsp soy sauce
- 1 Tbsp xylitol (or sugar)
- 2 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 1 chili pepper (like Korean Cheongyang chili, adjust to taste)
Cooking Instructions
Step 1
Prepare all the ingredients to make a delicious perilla leaf and fish cake stir-fry. Have your fresh perilla leaves, fish cakes, and green onions ready. Pre-measuring your seasoning ingredients will make the cooking process much smoother.
Step 2
Prep your ingredients for easy eating. Rinse the perilla leaves thoroughly and pat them dry. Slice the fish cakes and green onions into long, thin strips. Finely mince the chili pepper and garlic, which will add spiciness and aroma.
Step 3
Heat a pan over medium-low heat and add 3 Tbsp soy sauce, 1 Tbsp xylitol (or sugar), and 2 Tbsp cooking oil. Stir to combine the soy sauce and sweetener until well mixed.
Step 4
Once the soy sauce mixture begins to bubble, add 1/2 Tbsp minced garlic, the minced chili pepper, and the sliced green onions. Stir-fry them to release their aromas. Continue to cook until the green onions and garlic are softened and fragrant.
Step 5
When a delightful aroma arises from the ingredients, add the sliced fish cakes and perilla leaves to the pan. Add them so they can easily mix with the seasoning.
Step 6
Finally, quickly stir-fry everything to ensure the seasoning coats the fish cakes and perilla leaves evenly. Be careful not to overcook, as this can diminish the perilla leaves’ fresh aroma. Cook just until the sauce is slightly reduced and glossy. Serve hot over rice for a delightful meal!
