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Stir-fry Choy Sum & Fish Cake

Stir-fry Choy Sum & Fish Cake Recipe

The sauce is intended to coat the choy sum first first. After that, the already well-seasoned fish cakes are then added to the wokpan.

Check out the ingredients and step-by-step photos on the previous page.


  • 1 packet (about 220g) choy sum (cai xin/菜心)
  • 1/2 tbsp + 1 tsp cooking oil divided
  • 75g fish cake sliced thinly
  • 2 slices ginger finely chopped
  • 3 cloves garlic finely chopped
  • 2 tbsp water

(A) Sauce (mix well with a spatula)

  • 1/2 tsp oyster sauce
  • 1/2 tsp light soy sauce
  • 1/2 tsp sugar
  • 1 tsp sake (or rice wine)
  • 1/4 tsp cornstarch
  • 1 tbsp water
  • a light dash white pepper powder



  1. Prepare choy sum by separating the stems from the leaves. Cut the stems to 5-cm (2-inch) sections. Cut the bigger leaves to halves.
  2. Pan-fry fish cakes. Heat 1/2 tbsp oil in a large pan, spread out the fish cakes and brown them on both sides. Set aside on a plate.
  3. Make the dish (cook choy sum). Add remaining oil to the same pan. Fry ginger and garlic until fragrant, then add the choy sum stems. Stir fry for a minute. Add the choy sum leaves and water. Cover with lid and steam for about 2 minutes. Pour sauce over the cooked choy sum and mix well. Cook briskly until the sauce is thickened and bubbly.
  4. To serve, transfer cooked choy sum to a serving plate and garnish with the pan-fried fish cakes.

Cooking Note(s):

  1. The sliced fish cakes are browned in the pan for added flavour & colour. You can skip this step if you are busy.
  2. Steaming the choy sum is a good hack for noob cooks as it made up for the lack of wok hei skill with good results.
  3. Instead pf using the pan-fried fish cake as a topping, you can also mix them in together with the cooked greens.
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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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