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3 Chinese-style fish cakes
1 tablespoon oil
1 clove garlic, crushed
½ teaspoon grated fresh ginger
½ medium-size white Chinese cabbage
1 tablespoon light soy sauce
½ teaspoon salt
2 teaspoons oyster sauce
¼ cup stock or water
½ teaspoon corn flour
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Method:
Slice the fish cakes thinly. Wash
Chinese cabbage, drain well and cut into slices 2.5 cm wide.
Heat oil in a wok and fry garlic and ginger on low heat for a few
seconds, then add cabbage and stir fry for 1 minute. Add soy,
salt, oyster sauce and stir well. Add stock or water and bring
to the boil, then turn in the sliced fish cakes and heat through.
Push ingredients to side of wok, add corn flour mixed with a little
cold water to the liquid in the centre and stir constantly until it
boils and thickens. Stir all the ingredients together and serve
at once with white rice.
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