Fish Cake Stir-fry Sauce

Name: Fish Cake Stir-fry Sauce
Yield: 43 g
Ingredients: black pepper 0.3 g; salt 0.3 g; allulose powder 6 g; minced garlic 5 teaspoon; low-sugar oyster sauce 3 g; dark soy sauce 3 g; red pepper flakes 5.4 spoon; Muhwadang all-purpose gochujang 20 g

49 kcal

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Ingredients

Main ingredients

black pepper 0.3 g
salt 0.3 g
allulose powder 6 g
minced garlic 1 teaspoon
low-sugar oyster sauce 3 g
dark soy sauce 3 g
red pepper flakes 1.8 spoon
Muhwadang all-purpose gochujang 20 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 17.58 g 70%

Protein 2.52 g 10%

Fat 2.25 g 20%

Serving size 43g

Cooking steps

1

Cut the fish cake into bite-sized pieces.
2

Julienne the onion and carrot.
3

Heat cooking oil in a pan and stir-fry the onion and carrot first.
4

Add the fish cake and stir-fry together.
5

Add soy sauce, sugar, gochujang, and water, then mix well.
6

Add minced garlic and simmer over medium heat.
7

Finish with sesame seeds and chopped green onion.

Fish Cake Stir-fry Sauce

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