Empty My Fridge
Stir Fry Fishcake
Ingredients
- Korean fishcake · cut into bite sizes1 cup
- Shimeji mushroom1 ½ cups
- Garlic · sliced3 cloves
- Mirin2 tbsp
- Soy sacue1 tbsp
- Chili pepper · sliced1
- Black pepper
- Scallion · sliced2
- Sesame oil1 tsp
- Sesame seed · toasted½ tsp
Instructions
- Heat a large skillet or wok over medium-high heat. Add the fish cake and cook for one minute.
- Add the mushrooms and garlic and cook until the mushrooms soften and the garlic browns, about 2 minutes.
- Lower the heat to medium or medium-low. Add the mirin and soy sauce and stir for 30 seconds. If you want it sweeter, add 1 tsp sugar now.
- Add the chili and the white part of the green onion and cook over medium-low heat for 2 minutes.
- Turn off the heat. Add the black pepper and the remaining green onion and stir well.
- Transfer to a serving plate, drizzle with sesame oil and sprinkle the sesame seeds on top. Serve warm.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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