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Ingredients : 3
Chinese-style fish cakes
1 tablespoon Oil
1 clove Garlic, crushed
1/2 teaspoon Grated fresh ginger
1/2 Medium-size white Chinese cabbage
1 tablespoon Light soy sauce
2 teaspoons Oyster sauce
1/4 cup Stock or water
1/2 teaspoon Cornstarch
Salt to taste
Method :
Use a sharp kitchen knife and slice the
fish cake thinly. Wash, drain and cut the Chinese cabbage into 2.5 cm
wide slices. Heat a wok with oil and fry the ginger and garlic on low
heat for a few seconds. Add cabbage and stir fry for another 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 cornstarch mixed with a little cold water
to the liquid in the center and stir constantly until it boils and
thickens. Stir all the
ingredients together and serve at once with white rice while still hot.
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