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Stir-fry Choy Sum & Fish Cake

This stir-fry choy sum & fish cake is a homely vegetable side dish that goes best with rice, as it is very savoury. Choy sum (can xin/菜心) is cheap local veg, so this is one simple & affordable home-style dish (家常菜) that one can cook anytime.

More everyday home-style dishes:

Stir-fry Choy Sum & Fish Cake Recipe


Stir-fry Choy Sum & Fish Cake Ingredients

  • Choy sum (can xin/菜心) – separate the stems from the leaves. Cut the stems to equal sections. Cut the bigger leaves into halves.
  • Fish cake – cut them to thin slices.
  • Sauce – a simple sauce made with oyster + light soy sauce, sugar, cornstarch, water and white pepper powder.
  • Aromatics – finely chopped ginger & garlic.


Stir-fry Choy Sum & Fish Cake Steps

  • Brown the fish cake in the pan for added flavour & colour. You can skip this step if you are busy.
  • Fry garlic, ginger and choy sum in the same pan. To make up for my lack of wok hei skill, I let the choy sum steam for 1-2 minutes instead of stir-frying.
  • Pour the sauce over the cooked choy sum. Mix well – the sauce will bubble and quickly thicken in the pan.
  • Return the fish cakes back to the cooked greens either as a topping or mixed together.
  • I personally prefer to use the sauce to cook the choy sum first, as the fish cakes are already salty & well-seasoned on their own.

Stir-fry Choy Sum & Fish Cake Recipe

2 comments on “Stir-fry Choy Sum & Fish Cake”

  1. Delightful! My mom used to make stirfries with sliced fish cake for our lunch.

  2. Childhood dish! Yummy! :D

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