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Stir Fried Turnip Cake in Thai Style

A flavorful twist on traditional turnip cakes, stir-fried to perfection with a blend of sauces, bean sprouts, and garlic chives.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12.5 oz turnip cake (lo bak go) Choose freshly made turnip cake from an Asian grocery store.
  • 2 tablespoons neutral oil Use canola or peanut oil for high heat cooking.
  • 2.5 teaspoons soy sauce Enhances the umami flavor.
  • 2 teaspoons sweet soy sauce Adds a sweet contrast to the dish.
  • 2 large eggs You can use organic or free-range eggs.
  • 2 cups bean sprouts Fresh for added crunch.
  • 6 stems garlic chives, cut into 2-inch pieces Essential for a fragrant touch.
  • Sriracha hot sauce, for serving (optional) Adds a kick if you like it spicy!
  • Lime wedges, for serving Adds a refreshing kick.

Method
 

Preparation
  1. Slice the turnip cake into 3/4 inch thick pieces, then cut each slice into 3/4 inch thick cubes.
  2. In a small bowl, combine 2.5 teaspoons soy sauce and 2 teaspoons sweet soy sauce. Stir to blend.
Cooking
  1. Heat a well-seasoned carbon steel wok or a nonstick pan over medium-high heat. Add 2 tablespoons neutral oil.
  2. Carefully add the turnip cake cubes in one layer and let them sear without stirring for about 2-3 minutes.
  3. Flip the turnip cake pieces to brown the other side for another 2-3 minutes.
  4. Crack 2 large eggs directly into the pan among the cubes, gently break the yolks.
  5. Position the turnip cake pieces on top of the eggs and increase heat, cooking until the eggs are halfway cooked.
  6. Use two spatulas to toss together until the eggs are fully cooked.
  7. Add 2 cups of bean sprouts and 6 stems of garlic chives, then drizzle the soy mixture over everything and toss gently for about 30 seconds.
  8. Remove from heat, plate your stir-fried turnip cake, drizzle with Sriracha, and serve with lime wedges.

Notes

Fresh turnip cake makes all the difference. Ensure room temperature eggs for even cooking. Leftovers can be stored in an airtight container in the fridge for up to 3 days.