Description
A comforting stir-fried turnip cake with a Thai twist, seasoned with soy sauces and topped with fresh vegetables.
Ingredients
Scale
- 12.5 oz turnip cake (lo bak go)
- 2 tablespoons neutral oil
- 2.5 teaspoons soy sauce
- 2 teaspoons sweet soy sauce
- 2 large eggs
- 2 cups bean sprouts
- 6 stems garlic chives, cut into 2-inch pieces
- Sriracha hot sauce, for serving (optional)
- Lime wedges, for serving
Instructions
- Prepare the Turnip Cake: Slice the turnip cake into 3/4 inch thick slices, then cut each slice into 3/4 inch thick cubes.
- Mix the Sauces: In a small bowl, combine the soy sauce and sweet soy sauce, whisking them together until well combined.
- Heat the Wok: Preheat your well-seasoned carbon steel wok or a nonstick skillet over medium-high heat. Add the neutral oil and wait until it shimmers.
- Sear the Turnip Cake: Gently place the turnip cake cubes in a single layer and allow them to sear without stirring for about 2-3 minutes, or until the underside is nicely browned.
- Flip and Brown: Carefully flip the turnip cake pieces to brown the other side, another 2-3 minutes.
- Add the Eggs: Crack the eggs directly into the pan, right between the turnip cake cubes. Break the yolks with your spatula.
- Combine: Using tongs or chopsticks, gently lift the turnip cake pieces, placing them on top of the eggs. Turn up the heat to high and let the eggs cook until they’re about halfway set—this should take about 1-2 minutes.
- Toss Together: Using two spatulas, toss everything until the eggs are fully cooked.
- Add the Veggies: Stir in the bean sprouts and garlic chives. Drizzle the soy sauce mixture over and give everything a quick toss for 30 seconds, just until the bean sprouts are wilted.
- Plate & Serve: Transfer to your serving dish. For an extra touch, drizzle Sriracha hot sauce and squeeze over some fresh lime juice!
Notes
For best results, start with room-temperature ingredients, especially the eggs, and cut garlic chives just before cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 120mg