Stir-fry Choy Sum & Fish Cake
Stay in touch on Instagram
Don’t Miss a Recipe!
Receive new recipes updates in your email box:
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
- 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.
- 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.
- 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.
- To serve, transfer cooked choy sum to a serving plate and garnish with the pan-fried fish cakes.
- The sliced fish cakes are browned in the pan for added flavour & colour. You can skip this step if you are busy.
- 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.
- Instead pf using the pan-fried fish cake as a topping, you can also mix them in together with the cooked greens.