Crispy Napa Cabbage and Fish Cake Stir-fry
Crunchy Napa Cabbage and Fish Cake Stir-fry Recipe
Discover a delicious way to use up your Napa cabbage! This stir-fry combines the delightful crunch of fresh cabbage with the chewy texture of fish cakes, creating a savory and slightly sweet dish perfect as a side for rice or even as a tasty snack. It’s simple, quick, and incredibly satisfying. Let’s make this wonderful Napa Cabbage and Fish Cake Stir-fry!
Main Ingredients
- 3 sheets of square fish cake (you can use more if you like)
- 3 leaves of Napa cabbage (or about 4 if they are small)
- A small piece of carrot (about 1/4, for color)
- 1/2 stalk of green onion (chopped)
Seasoning Ingredients
- 2 Tbsp Soy Sauce (regular or all-purpose soy sauce)
- 1 Tbsp Oyster Sauce (for umami)
- 1 Tbsp Sugar (adjust to your sweetness preference)
- 2 Tbsp Corn Syrup or Rice Syrup (for shine and consistency)
- 2 Tbsp Toasted Sesame Seeds (for nutty flavor and garnish)
- 2 Tbsp Soy Sauce (regular or all-purpose soy sauce)
- 1 Tbsp Oyster Sauce (for umami)
- 1 Tbsp Sugar (adjust to your sweetness preference)
- 2 Tbsp Corn Syrup or Rice Syrup (for shine and consistency)
- 2 Tbsp Toasted Sesame Seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
First, prepare all the ingredients. Slice the fish cakes into strips about 0.5cm thick. Cut the Napa cabbage leaves into pieces about 2-3cm wide. Thinly julienne the carrot for a pleasant texture when cooked. (Optional: If you enjoy a bit of spice, finely chop 1 red chili pepper, removing the seeds, and add it to the mix. To maintain the cabbage’s crispness, avoid cutting it too thinly.)
Step 2
Heat 1-2 tablespoons of cooking oil in a wide pan (a wok or a deep skillet is recommended) over high heat. Once the pan is hot, add the prepared fish cakes, Napa cabbage, and carrots. Stir-fry everything quickly over high heat. Cooking at high heat helps to retain the vegetables’ crispness and prevents them from becoming watery.
Step 3
Once the ingredients are partially stir-fried, add the soy sauce, oyster sauce, sugar, and corn syrup. Mix well to ensure the sauce coats all the ingredients evenly. Continue stir-frying until the Napa cabbage is slightly wilted and the sauce begins to thicken. (Optional: A drizzle of 1/2 Tbsp sesame oil at the end will add a wonderful nutty aroma.)
Step 4
Transfer the finished Napa Cabbage and Fish Cake Stir-fry to a serving dish. Sprinkle generously with toasted sesame seeds for a nutty flavor and attractive garnish. Enjoy this delicious dish with a bowl of warm rice!
