Crispy Bean Sprout and Fish Cake Stir-Fry Recipe
Easy and Delicious Bean Sprout Fish Cake Stir-Fry! A Must-Try Side Dish
Bean sprouts are a vegetable many people overlook, but once you discover their charm, they become an indispensable ingredient. This ‘Bean Sprout Fish Cake Stir-Fry’ offers a delightful crunch and savory flavor that pairs perfectly with rice, making it an excellent side dish for any meal.
Main Ingredients
- 1 pack (approx. 300g) fresh bean sprouts
- 2 sheets of square fish cakes
- 2 Korean green chili peppers (Cheongyang peppers)
- 1/2 medium onion
- Pinch of black pepper (optional)
- 1/2 Tbsp minced garlic
- A little cooking oil
Stir-Fry Sauce
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligodang (corn syrup or honey)
- 1 Tbsp oyster sauce
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp oligodang (corn syrup or honey)
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
The ‘Bean Sprout Fish Cake Stir-Fry’ we’re making today is exceptionally appealing due to its wonderfully crisp texture. The combination of chewy fish cakes and crunchy bean sprouts is truly delightful.
Step 2
First, let’s prepare all the ingredients for our dish. You’ll need one pack of fresh bean sprouts, two sheets of square fish cakes, half an onion, and two Korean green chili peppers to add a touch of spiciness.
Step 3
Slice the fish cakes into bite-sized pieces, about 0.5 cm thick, like julienne. For the green chili peppers, remove the seeds and slice them thinly into julienne for a clean presentation. Slice the onion similarly into julienne.
Step 4
In a small bowl, combine all the sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp oligodang, and 1 Tbsp oyster sauce. Mix them well. Having the sauce pre-mixed makes the cooking process smoother and less rushed.
Step 5
Heat a little cooking oil in a pan over medium-low heat. Add the minced garlic and julienned onion, and stir-fry until the onion becomes translucent and fragrant. This step will infuse the oil with delicious aromatics.
Step 6
Once the onions are softened, add the julienned fish cakes to the pan. Stir-fry for another 1-2 minutes over medium heat. The fish cakes will become slightly coated in oil, making them chewier and more flavorful.
Step 7
Pour the prepared sauce into the pan and stir-fry quickly to ensure the fish cakes are evenly coated with the sauce. Keep an eye on the heat to prevent the sauce from burning.
Step 8
Now it’s time to add the bean sprouts. Turn the heat up to high and stir-fry rapidly. Bean sprouts cook very quickly; to maintain their crispness, stir-fry for only about 1 minute.
Step 9
Finally, add the julienned green chili peppers and mix everything together once more. The fresh, spicy aroma of the chilies will enhance the dish’s overall flavor.
Step 10
Just before turning off the heat, generously sprinkle black sesame seeds over the stir-fry. This adds a nutty flavor and a beautiful finishing touch, making the dish even more appealing.
Step 11
And there you have it – a delicious Bean Sprout Fish Cake Stir-Fry is complete! It looks as good as it tastes, a truly wonderful side dish.
Step 12
Enjoy this magical side dish, where the delightful crunch of bean sprouts meets the chewiness of fish cakes, making it a perfect accompaniment to a bowl of rice. Elevate your dinner table tonight with this simple yet satisfying stir-fry!
