Chewy Shiitake Mushroom and Fish Cake Stir-fry: Simple Lunchbox Side Dish Recipe
Make a Delicious Lunchbox Side Dish with Chewy Shiitake Mushroom and Fish Cake Stir-fry
Introducing a recipe for ‘Shiitake Mushroom and Fish Cake Stir-fry’ that boasts a wonderfully chewy texture and deep flavor, created by combining shiitake mushrooms and fish cakes into a fantastic partnership. This dish is delicious served over freshly steamed rice and makes for a hearty and satisfying lunchbox side. Its simple yet sophisticated taste will capture the hearts of your whole family. Let’s start this smart ‘fridge-clearing’ meal using leftover ingredients right now!
Main Ingredients
- 4 dried shiitake mushrooms (or 4 fresh shiitake mushrooms)
- 210g rectangular fish cakes (long shape)
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1.5 Tbsp cooking oil
- A pinch of sesame seeds
- A pinch of black sesame seeds
Stir-fry Seasoning
- 2.5 Tbsp soy sauce
- 1 Tbsp corn syrup (adjust sweetness as desired)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 0.5 tsp sesame oil
- 0.25 tsp black pepper
- 2.5 Tbsp soy sauce
- 1 Tbsp corn syrup (adjust sweetness as desired)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin, etc.)
- 0.5 tsp sesame oil
- 0.25 tsp black pepper
Cooking Instructions
Step 1
Wipe the caps of the shiitake mushrooms clean, remove the stems, and slice them into bite-sized pieces (about 0.5cm thick). Cut the rectangular fish cakes into 2-3 pieces and then slice them lengthwise to match the length of the shiitake mushrooms for a more uniform look. Remove the stems from the Cheongyang and red chili peppers and slice them diagonally about 0.3cm thick. If you like it spicy, feel free to increase the amount of Cheongyang chili pepper.
Step 2
In a bowl, combine 2.5 Tbsp soy sauce, 1 Tbsp corn syrup, 1 Tbsp minced garlic, 1 Tbsp cooking wine, 0.5 tsp sesame oil, and 0.25 tsp black pepper. Stir well with a spoon to create the ‘stir-fry seasoning’ in advance. This allows for a more convenient cooking process without needing to measure ingredients while stir-frying.
Step 3
Heat a pan over medium heat and add 1.5 Tbsp of cooking oil. Add the sliced fish cakes and shiitake mushrooms and stir-fry until they are lightly browned. Continue to stir-fry for about 2-3 minutes until the fish cakes become slightly translucent and the aroma of the shiitake mushrooms is released.
Step 4
Pour the pre-made stir-fry sauce into the pan. Mix well with a spatula to coat the ingredients evenly with the sauce. Reduce the heat to medium-low and stir-fry for about 2 minutes, being careful not to burn the sauce. The ingredients will start to develop a nice sheen.
Step 5
Now, add the diagonally sliced Cheongyang and red chili peppers to the pan and stir-fry them together. If you want to maintain a slight crunch in the peppers, don’t overcook; stir-fry for about 30 seconds to 1 minute, just until the colors meld together.
Step 6
Once all ingredients are cooked and the sauce is evenly distributed, turn off the heat. Finally, sprinkle with sesame seeds and black sesame seeds to your liking for added nutty flavor. Your delicious Shiitake Mushroom and Fish Cake Stir-fry is now complete! Enjoy it warm, or let it cool slightly before packing it as a lunchbox side dish.
