Crispy and Delicious Stir-Fried Bean Sprouts with Fish Cake
Bean Sprout and Fish Cake Stir-Fry: A Family Favorite That Will Have Everyone Reaching for Seconds
If you’re tired of plain bean sprout side dishes, try pairing them with ingredients your family loves for a side dish that receives overwhelming praise! The combination of chewy fish cake and crunchy bean sprouts is truly a rice thief. Here’s a simple yet nutritious and delicious recipe for stir-fried bean sprouts and fish cake.
Main Ingredients- 380g bean sprouts (washed thoroughly)
- 4 sheets of square fish cake (for a chewy texture)
- 1/3 carrot (adds color and sweetness)
- 1 stalk of green onion (adds a fragrant aroma)
- 1-2 cheongyang peppers (optional, for a spicy kick)
Seasoning Ingredients- 1-2 Tbsp cooking oil (for stir-frying)
- 1/2 Tbsp minced garlic (adds flavor)
- 1 Tbsp gochugaru (Korean chili flakes, for spice and color)
- 2 Tbsp soy sauce (for umami)
- 2 Tbsp mirin (rice wine, removes odor and adds flavor)
- 2 Tbsp plum extract (adds sweetness and a hint of tartness. Can be substituted with corn syrup or sugar)
- Sesame seeds (for nutty flavor)
- Sesame oil (for finishing aroma)
- 1-2 Tbsp cooking oil (for stir-frying)
- 1/2 Tbsp minced garlic (adds flavor)
- 1 Tbsp gochugaru (Korean chili flakes, for spice and color)
- 2 Tbsp soy sauce (for umami)
- 2 Tbsp mirin (rice wine, removes odor and adds flavor)
- 2 Tbsp plum extract (adds sweetness and a hint of tartness. Can be substituted with corn syrup or sugar)
- Sesame seeds (for nutty flavor)
- Sesame oil (for finishing aroma)
Cooking Instructions
Step 1
First, briefly blanch the square fish cakes in boiling water, then rinse them under cold water to remove any impurities. Squeeze out excess water and cut them into thin strips. This process helps to achieve a soft and chewy texture.
Step 2
Wash the bean sprouts thoroughly under running water. Trim off any roots or bruised parts for a cleaner dish.
Step 3
Julienne the carrot thinly and slice the green onion diagonally. Finely chop the cheongyang peppers to add a spicy element. (You can omit the carrot or peppers; alternatively, you can use thinly sliced onion for a different flavor profile.)
Step 4
Heat 1-2 tablespoons of cooking oil in a deep pan or wok, or add a little water. Add the bean sprouts, julienned carrots, and minced garlic to stir-fry. Cook just until the bean sprouts turn translucent, maintaining their crispness.
Step 5
Once the bean sprouts begin to soften slightly, add the sliced fish cake, gochugaru, and all the seasoning ingredients (soy sauce, mirin, plum extract).
Step 6
Now, stir-fry everything together over high heat until the ingredients and seasonings are well combined. It’s important to mix and cook evenly. (If you prefer a sweeter taste, you can add a little corn syrup or sugar at this stage. If you prefer a less sweet flavor, feel free to omit it.)
Step 7
Finally, add the sliced green onions and chopped cheongyang peppers, stir-fry briefly to infuse their aroma, and then turn off the heat immediately. Be careful not to overcook, as this can make the bean sprouts lose their crispness.
Step 8
After turning off the heat, drizzle in sesame oil and sprinkle with sesame seeds. Give it a quick toss to combine. The fragrant aroma of sesame oil will enhance the dish’s deliciousness.
