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:
- Fish Cake Omelette
- Claypot Yong Tau Foo in Taucheo Chilli
- Potato and Pork Stir-fry
- Loofah Clam Soup
- Tofu with Minced Meat
- Ginger and Scallions Chicken
- 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.
- 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.