Ingredients
- 175g turnip cake, cut into 1-inch cubes
- 1 tsp sweet soy sauce
- 1 ¼ tsp soy sauce
- 1 egg
- 1 cup beansprouts
- 1 small handful garlic chives (about 3 chives), cut into 2-inch pieces
- Sriracha or another hot sauce for serving (see note)
- Optional for serving: roasted chili flakes, lime wedge, and roasted peanuts
Notes:
1. While you do not have to serve this with any extra sauce, I find it really benefits from a vinegar and spicy sauce. Some vendors serve it with a vinegary version of Thai sweet chili sauce, but I find Sriracha works wonderfully. If you find Sriracha alone to spicy, try mixing it with some sweet chili sauce. You can buy sweet chili sauce or make your own with this easy recipe!
2. I’ve given the amounts for 1 serving, which can be easily multiplied to serve however many people you wish. HOWEVER, I would not cook more than 2 servings at a time because crowding the pan will make it soggy, and it’ll be difficult to toss many turnip cakes at once and you may end up mushing them. The part where you sear the turnip cakes, you can do as many as your pan size will allow, but comes time to toss it with the other ingredients, I would do 1 or 2 servings at a time.
Instructions
*Have all your ingredients prepped and ready to go since this recipe goes very quickly!
- Stir together the soy sauce and sweet soy sauce.
- In a non-stick pan or a well-seasoned wok, add just enough oil to coat the bottom. Once oil is hot, add the turnip cakes and let them sear until well browned on at least 2 sides. (You can sear them on more sides if you have the time and patience!) Do not crowd the pan or they will not brown, and do this in multiple batches if making a large amount.
- If you have more than 2 servings of turnip cakes in the pan at this point, remove some so that you are only stir-frying 1 or 2 servings at a time.
- Crack egg into the pan with the turnip cakes, then break the yolks and put the turnip cakes on top of the egg.
- Let egg set about half way, then use 2 spatulas to quickly but gently toss everything to mix the egg and the turnip cakes together. (Be gentle because you don’t want to mush the turnip cakes.)
- Add bean sprouts and garlic chives, then pour the sauce on top of the vegetables and toss briefly, just 30 seconds to a minute, until all the sauce has been absorbed.
- Serve immediately with some hot sauce on the side, and if you wish, some chili flakes, lime wedge, and roasted peanuts.
