Main ingredients 🥩
large green pepperchili pepperrectangular fish cakeonionoyster sauce
Solo Cooking God's Fish Cake and Pepper Stir-Fry
A super simple stir-fry that drastically reduces cooking time and boosts value for money by using thin strips of rectangular fish cake instead of pork
🙋 Recommended for
- ⭐ Those who enjoy the taste of Chinese-style pepper stir-fry but find pork marination and preparation tedious
- ⭐ People wanting to make a delicious snack in 10 minutes using leftover rectangular fish cake and peppers
- ⭐ Those seeking the satisfying contrast of crunchy vegetables and savory fish cake as a side dish or drink pairing
Ingredients needed 🛒2 servings
- large green pepper 4~5 pieces
- chili pepper 1~2 pieces
- rectangular fish cake 2~3 slices
- onion 1/2 piece
- vegetable oil generously
- oyster sauce 1.5 tablespoons
- black pepper to taste
Recipe 🍳
- Remove the stem from the large green pepper, cut it in half, and use a spoon to carefully scrape out the white inner part and seeds.
- Slice the seeded large green pepper into long strips.
- Cut the chili pepper in half, remove the inner flesh, and slice into strips to add extra spiciness.
- Slice the rectangular fish cake and half an onion into strips of similar size and quantity as the peppers.
- Heat a pan with vegetable oil, then quickly sauté the onion and peppers over high heat until they just begin to soften.
- Add the prepared fish cake strips and 1.5 tablespoons of oyster sauce, stirring continuously until the ingredients are well combined and slightly softened.
- Taste and adjust seasoning; if needed, add a bit more oyster sauce.
- Turn off the heat, sprinkle black pepper to taste, mix well, and serve.
- Remove seeds and white parts from peppers, then slice them along with onion and fish cake into long strips.
- Heat a pan with oil, then sauté peppers and onion over high heat first.
- Add fish cake and oyster sauce, stir until soft, then finish with black pepper.
Cooking tips 💡
- Use a spoon instead of a knife to remove seeds and white parts from peppers—this prevents tearing and ensures safer handling.
- Fish cake is already pre-cooked, so unlike meat, it doesn’t need prolonged cooking; just lightly stir-fry until tender.
- To preserve crisp texture, always sauté vegetables quickly over high heat to prevent excess moisture from forming.
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