CookPal AI
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Korean Stir-fried Potato and Fish Cake

Coût $8, économiser $12

Source: Recommended by CookPal

  • 20 Min
  • 4 Portions
  • $8

INGRÉDIENTS

  • Vegetables

    • 🥔 260g potatoes, sliced thinly
    • 🧅 110g onion, cut into wedges
    • 15cm green onion, chopped

  • Protein

    • 120g fish cake, cut into pieces

  • Seasonings

    • 3 tbsp soy sauce
    • 1 tbsp oyster sauce
    • 🧄 1 tbsp minced garlic
    • 2 tbsp corn syrup
    • 🍬 0.5 tbsp sugar
    • 8 tbsp water

  • Cooking Oils

    • 1.5 tbsp vegetable oil
    • 1 tbsp sesame oil

  • Garnish

    • 1 tbsp sesame seeds
    • 1 pinch black pepper

ÉTAPES

1

Slice potatoes into thin half-moon shapes and soak in cold water for 10 minutes to remove starch. Drain and dry.

2

Cut onion into wedges and chop green onion into small pieces.

3

Rinse fish cake with hot water to remove oil and additives, then cut into pieces similar in size to the potatoes.

4

Mix soy sauce, oyster sauce, minced garlic, corn syrup, sugar, and water to create the sauce.

5

Heat a wok over medium heat, add vegetable oil, and stir-fry the potatoes until edges turn translucent.

6

Add the sauce to the wok, mix well, cover, and simmer for 5 minutes.

7

Add fish cake and onion to the wok and stir-fry for 3 minutes. Stir occasionally to prevent breaking the potatoes.

8

Add green onion, mix well, and cook for 1 minute.

9

Finish with sesame oil, black pepper, and sesame seeds. Serve warm.

NUTRIMENTS

Par portion

🔥

220

Calories

  • 6g
    Protéines
  • 35g
    Glucides
  • 7g
    Graisses

💡 Astuces

Soaking potatoes removes excess starch and prevents them from sticking during cooking.Adjust the sauce to your taste by adding more soy sauce or sugar.Serve as a side dish or pair with rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.