Daikon Series: Stir-Fry Radish Cake

This is the sequel of my radish cake's affair. Other than the pan fried radish cake which I shared in my earlier post (check out post), another best way to enjoy the radish cake is through stir-fry. Stir-fry radish cake is also one of the popular dishes to order in most of the dim sum restaurants.

One of the key ingredients for the stir-fry radish cake is actually the preserved turnip. Preserved radish is pretty common ingredient for Asian cooking and can be easily found in most of the Asian grocers. They are preserved food with high contain of sodium, hence, you will need to soak them in the water and rinse them under the water few times to mellow down the saltiness taste before you can use them for cooking.

No special technique required for the stir fry. However the sequence of the ingredients added into the wok must be taken note, in order to avoid bitter taste garlic or burned preserved radish.

Ingredients
500g steamed radish cake (cut into cubes)
50g preserved radish (chopped)
4 eggs (beaten)
2 cloves garlic (finely chopped)
1 stalk spring onion (chopped)
2 tsp dark soya sauce
1 tsp soya sauce
1 tsp oyster sauce
1 tsp salt
1 1/2 tsp sugar
cooking oil

Directions
1. Heat up oil in a wok, add in the radish cakes which have been cut into cubes. Pan fryfor 2-3 min.
2. Add in the preserved radish and garlic. Stir fry for 1-2 min.
3. Spread the radish cakes evenly and pour in the egg mixture.
4. Once egg is cooked, flip the radish cakes using the spatula.
5. Add in the seasoning (dark soya sauce, light soya sauce, oyster sauce, salt and sugar) and stir fry for few minutes until all the radish cakes are well coated/coloured.
6. Off the heat, sprinkle some chopped spring onion on top and serve hot.