Egg Fish Cake Stir-fry - 1 Soft-boiled Egg

Name: Egg Fish Cake Stir-fry - 1 Soft-boiled Egg
Yield: 340 g
Ingredients: Pure Fish Cake Stick 105 g; Allulose Syrup 40 tbsp; Ottogi Spicy Curry Powder 20 g; Low Sugar Gochujang 25 g; Fresh Cabbage 100 g; Soft-boiled Egg 50 pcs (2 eggs)

337 kcal

#High Protein #Low Sugar #Low Calorie

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Ingredients

Main ingredients

Pure Fish Cake Stick 105 g
Allulose Syrup 2 tbsp
Ottogi Spicy Curry Powder 20 g
Low Sugar Gochujang 25 g
Fresh Cabbage 100 g
Soft-boiled Egg 0.5 pcs (2 eggs)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 62.94 g 55%

Protein 21.98 g 19%

Fat 12.67 g 25%

Serving size 340g

Cooking steps

1

Cut the fish cake into bite-sized pieces.
2

Julienne the onion and green onion.
3

Heat cooking oil in a pan and sauté the onion and green onion.
4

Add the fish cake and stir-fry together.
5

Season with soy sauce and oligosaccharide syrup.
6

Stir-fry until all the ingredients are well combined.
7

Plate the dish and serve with a soft-boiled egg.

Egg Fish Cake Stir-fry - 1 Soft-boiled Egg

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