Vegetable Fish Cake Stir-fry

Name: Vegetable Fish Cake Stir-fry
Total time: 25 min
Yield: 672 g
Ingredients: Brewed Soy Sauce 501 15 g; Oyster Sauce 30 spoon (2 Tbsp); Red Pepper Powder 12 spoon; Korean Chili Paste (Gochujang) 30 tablespoon; Chun Oranda Fish Cake 195 g; Fresh Cabbage 140 serving; King Oyster Mushroom 200 piece; Green Onion 50 piece (1/2 stalk)

Cook 25 min Difficulty EASY 476 kcal

#Vegetable Fish Cake Stir-fry #Fish Cake Dish #Fish Cake Stir-fry #Easy Side Dish #Simple Recipe #Vegetable Side Dish #Budget Food #Korean Food #Lunchbox Side Dish #Home-cooked Meal

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Ingredients

Main ingredients

Brewed Soy Sauce 501 15 g
Oyster Sauce 1 spoon (2 Tbsp)
Red Pepper Powder 4 spoon
Korean Chili Paste (Gochujang) 2 tablespoon
Chun Oranda Fish Cake 195 g
Fresh Cabbage 2 serving
King Oyster Mushroom 2 piece
Green Onion 1 piece (1/2 stalk)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 71.59 g 56%

Protein 39.8 g 31%

Fat 7.53 g 13%

Serving size 672g

Cooking steps

1

Cut the fish cakes and vegetables into bite-sized pieces.
2

Heat some cooking oil in a pan and stir-fry the vegetables.
3

When the vegetables start to soften, add the fish cakes and stir-fry together.
4

Season with soy sauce, sugar, and pepper.
5

Once all the ingredients are well combined, turn off the heat.
6

Finish by sprinkling sesame seeds on top.

Vegetable Fish Cake Stir-fry

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