Stir-Fry Bean Sprout with Fish Cake

Stir-Fry Bean Sprout with Fish Cake

This dish is a popular classic in Hong Kong and other Asian countries.  Now, it's in America with some modifications and better than ever.
My own original recipe.
Prep Time: 20 minutes / Cook Time: 20 minutes

Stir-Fry Bean Sprout with Fish Cake

Ingredients:

• 8 to 10 oz bean sprout
• 6 oz tender beef or chicken
• 6 oz fish cake or fish ball
• 3 dried shiitake mushroom (soak until soft)
• 1/2 tbsp soy sauce
• 1/2 tbsp sesame oil
• 1 clove garlic- minced
• 1/4 teaspoon pepper powder
• 1 1/2 tbsp olive oil or cooking oil
• 1/2 tbsp salt to boil bean sprout

For Marinate:

• 1 tbsp soy sauce
• 1/2 tbsp cornstarch
• 1/2 tbsp olive oil
• 1/2 teaspoon ginger juice
• 1/4 teaspoon garlic powder

Cooking Directions:

1. Wash the beef, cut it into thin long strips and add the marinated seasoning then set aside. 
2. Cut the fish cake into long strips and set aside. Cut the mushroom into long strips and add a pinch of salt to taste.
3. Rinse the bean sprouts and bring to boil with 1/2 tbsp of salt for 2 minutes or turn off the heat when it boils, then transfer into a strainer and rinse in cold water.
4. Heat 1 tbsp olive oil in a medium heat pan, add the beef then fry it until cook. Set aside.
5. Use a different pan, heat 1/2 tbsp of olive oil, then add garlic until you spell the aroma, then add the mushroom and fish cake, stir it until the mushrooms are cooked. 
6. Then add bean sprout, soy sauce, pepper powder, sesame oil and mix them well. Add a pinch of salt if there's not enough taste, then in the final step, add the beef and mix it well to combine everything, then transfer into a serving plate.