Stir Fried Fish Balls and Vegetables

Stir Fried Fish Balls and Vegetables


2 people made this

Fish balls are a popular Asian ingredient that I use in this otherwise simple stirfried vegetables; it makes a nice change from beef and chicken.


Serves: 6 

  • oil for cooking
  • 3 garlic cloves, crushed
  • 1 carrot, cut into matchsticks
  • 50g fish balls, slice in half
  • 1 small head of broccoli, cut into florets
  • 30g shitake mushrooms, sliced
  • 100g fresh snow peas, ends trimmed
  • 1 tablespoon oyster sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon rice vinegar
  • 1 pinch salt, to taste
  • 1 pinch white pepper, to taste
  • 1 pinch sugar, to taste
  • 1/2 teaspoon cornflour, mix with some water to make a slurry

Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Heat oil in wok and add garlic and carrots. Stir-fry. Add the fish balls, broccoli, mushrooms and snow peas.
  2. Stir in the oyster sauce, soy sauce and vinegar into the wok. Season with salt, pepper and sugar.
  3. Add the cornflour slurry then mix until well combined and sauce is slightly thick.

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