Stir-fried xiao bai cai and fishcake

    Fishcake is a perfect accompaniment to the vegetables! It is sweet and juicy and has such a chewy texture.

    Central Region, Singapore
    1 person made this


    • 2 cloves garlic, chopped
    • 1 fishcake, sliced
    • 400g xiao bai cai
    • 20g carrots, shredded
    • Salt to taste
    • 50ml water


    1. Stir-fry the garlic in a hot oiled pan under medium heat until it starts to brown.
    2. Add in the fishcake and stir-fry quickly until slightly browned.
    3. Add in the xiao bai cai, carrots and salt and stir-fry to combine. Add in water and cover the pan with a lid. Open the lid to stir-fry occasionally to prevent the vegetables for sticking to the pan. Stir-fry until the vegetables have softened.

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