Oh Se-deuk's Kung Pao Fish Cake Stir-fry
A Sichuan-style Kung Pao twist on a side dish, featuring thick fish cakes and mushrooms stir-fried in spicy chili oil and coated in a rich, savory oyster sauce glaze.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the heat is too high, the chili oil can burn instantly and impart a bitter taste throughout the dish, so always start stir-frying over low heat.
- Mushrooms shrink and look unappealing when overcooked, so cut them large to maintain a pleasing, voluminous Chinese-style appearance.
- Using a low-sodium, stir-fry-specific fish cake product helps keep the dish light and not overly salty while delivering a delightfully chewy texture.
Recommended for
- Those who want to break away from the usual soy-sauce fish cake stir-fry and enjoy a spicy, sophisticated Chinese-style side dish.
- Solo drinkers looking for a sweet, spicy, and savory dish with sauce that clings perfectly, working as both a rice accompaniment and a simple beer snack.
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