Smoky Wok

The Chinese loves their stir-fries and I'm no different.  A stir-fry can encompass a few kinds of vegetables, usually with a protein (optional) and just makes things so much easier in the kitchen while producing a delicious end-result.  Today's feature is an old favourite where fresh 'choy sum' or otherwise known as Chinese flowering cabbage is stir-fried with some garlic and fish cakes.  Very simple and definitely satisfying!



This post is part of my Yuen Chun Recipes.


Ingredients:

1 bundle of choy sum (these are available commonly) - blanched
4 cloves garlic, roughly chopped up
4 fish cakes (I fry pre-prepared fish cakes bought from the wet market but you can use the ones pre-fried at the grocery store for convenience) - sliced

1 tablespoon light soy sauce (or to taste), I used Yuen Chun's

Method:

Firstly, heat up wok until almost smoking.  Add 3 tablespoons of oil and swirl to coat.  Turn heat to low.  Add the light soy sauce (this is a method from my late maternal grandfather) but be careful not to hurt yourself.  Quickly add in the fish cakes and the blanched choy sum.  Turn heat to high.  Stir around briskly to mix everything together.  Add more soy sauce if desired.

Once you see the vegetables wilt, dish out and serve hot.