Crispy Bean Sprout and Fish Cake Stir-Fry
A Deliciously Simple Side Dish: Bean Sprouts Meets Chewy Fish Cakes!
Whip up a delicious side dish in just 10 minutes with a bag of bean sprouts and some fish cakes! This stir-fry offers a delightful crispiness from the sprouts and a satisfying chewiness from the fish cakes, all coated in a savory and umami-rich sauce that’s sure to make you reach for more rice. Packed with fresh vegetables, it’s a nutritious addition to any meal. How about trying this bean sprout and fish cake stir-fry for dinner tonight?
Main Ingredients- 1 bag fresh bean sprouts (approx. 200-250g)
- 3 sheets of fish cake (oblong or square)
- 1/2 onion
- 1 chili pepper (optional, for a spicier kick)
- A handful of chives (approx. 20-30g)
Seasoning- 2 Tbsp cooking oil (e.g., canola, grapeseed)
- 1 Tbsp minced garlic
- 1.5 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 2 Tbsp cooking oil (e.g., canola, grapeseed)
- 1 Tbsp minced garlic
- 1.5 Tbsp oyster sauce
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, open the bag of bean sprouts and rinse them thoroughly under running water. Make sure to wash away any soil or debris, then drain them well in a colander. Rinsing them beforehand helps prevent excess water from making the stir-fry soggy.
Step 2
Slice the 3 sheets of fish cake into long, bite-sized strips. If you’re using thick fish cakes, you can cut them in half lengthwise for easier eating. For a cleaner taste, you can briefly blanch the fish cakes in boiling water to remove any impurities or excess oil.
Step 3
Slice the onion into strips and finely chop the chili pepper, removing the seeds if you prefer less heat. Wash the chives and cut them into 3-4 cm lengths. Chives add a wonderful aroma, so it’s best to add them near the end to preserve their crispness and fragrance. Set aside all the prepped ingredients for easy access during cooking.
Step 4
Heat 2 tablespoons of cooking oil in a wok or a deep frying pan over medium heat. Add the minced garlic and stir-fry gently over low heat until fragrant. This step builds a wonderful flavor base. Be careful not to burn the garlic.
Step 5
Once the garlic is fragrant, add the sliced fish cakes, onion, and chili pepper to the pan. Stir-fry together over medium heat until the onions become translucent.
Step 6
While stir-frying, add half a tablespoon of oyster sauce to season the ingredients. Mix well to allow the savory flavor of the oyster sauce to permeate the fish cakes and vegetables.
Step 7
Once seasoned, add all the drained bean sprouts to the pan. Bean sprouts cook very quickly, so avoid overcooking them.
Step 8
Drizzle the remaining 1 tablespoon of oyster sauce over the bean sprouts. Stir-fry quickly, coating everything evenly, until the bean sprouts turn slightly translucent. This indicates they are almost cooked.
Step 9
When all the ingredients are well stir-fried, reduce the heat to low and add the chopped chives on top.
Step 10
Gently toss everything together just until the chives are slightly wilted. Avoid overcooking, as this will make the chives lose their crisp texture.
Step 11
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 teaspoon of toasted sesame seeds. Give it one last gentle toss. Your crispy and flavorful bean sprout and fish cake stir-fry is ready! It’s absolutely delicious served over warm rice.
