Ingredients

2 Sheets flat Korean fish cake

1 small onion

1 small carrot

blended sesame/soy bean oil (vegetable cooking oil)

Stir Fry sauce:

1 tablespoon Soy sauce

1 tablespoon light brown sugar**

1 teaspoon Refined rice wine

2 cloves fresh garlic

¼ ounce fresh ginger

1 teaspoon Sesame oil

** (May substitute sugar, honey, or corn syrup)

Procedure

Mix Sauce

Put garlic, ginger, and soy sauce in blender, and blend into a smooth liquid. Put all sauce ingredients into a smal mixing bowl and mix well.

Prepare Fishcake

Slice fishcake in half lengthwise, then slice each half into about 1/2 inch by 3 inch strips.

Thin slice carrot and onion.

Cooking

Pre-heat wok or stir fry pan over high heat, add cooking oil, then add sliced fishcake and stir fry for 1 to 2 minutes.

Add carrot, onion, and sauce, and stir fry for three to four minutes.

Serve warm as a snack, or chill and serve as part of a ban chan array.

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