Chewy Fish Cake Ball Stir-Fry
Delicious Fish Cake Ball Stir-Fry: A Perfect Side Dish
I personally prefer round fish cake balls over the flat ones. I love the satisfying chewiness they offer with each bite. I had some fish cake balls stored, so I decided to make them into a stir-fry. This is one of my go-to side dishes for rice. I used about half a bag for this recipe; I had the other half left from making hot pot the other day, and it was neither here nor there, so I decided to use it all up.
Main Ingredients- 1/2 bag fish cake balls
- 1 king oyster mushroom
- A little carrot (about 20g)
- 1/2 cup water (100ml)
- A little scallion (for garnish)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the king oyster mushroom crosswise into about 0.7cm thick pieces. Julienne the carrot thinly. Finely chop the scallions for garnish.
Step 2
Heat 1 Tbsp of cooking oil in a pan over low heat. Add 1 Tbsp of minced garlic and stir-fry until fragrant, being careful not to burn the garlic. Once the aroma is released, add the fish cake balls, 1/2 cup of water, 3 Tbsp of soy sauce, and 1 Tbsp of oligosaccharide. Bring to a simmer over medium heat. As ‘Cookmaestro’ (a TV show) advised, don’t be afraid to add water when stir-frying fish cakes; it makes them wonderfully tender!
Step 3
Once the sauce starts to bubble, add the sliced king oyster mushrooms, carrots, 1 Tbsp of sugar, and a pinch of black pepper. Stir-fry for about 2-3 minutes until the vegetables are slightly softened and the sauce has thickened. Ensure the vegetables are well coated with the seasoning.
Step 4
Finally, add the chopped scallions and stir-fry for another minute. Your delicious fish cake ball stir-fry is ready! The oligosaccharide gives it a beautiful glossy sheen, making it look incredibly appetizing. Serve it over hot rice for a hearty meal or pack it as a side dish for lunch. It’s wonderfully versatile!
