Stir-fried Gai Lan with Fish Cake & Lap Cheong

Stir-fried Gai Lan with Fish Cake & Lap Cheong

Gai Lan or Chinese Broccoli is one of the most common vegetable used in the Chinese cuisine, this tender greens that taste between kale and broccoli is commonly served with oyster sauce or just simply stir fried with ginger and garlic, today we will make something fancier than that and were adding three popular Chinese ingredients to the mix, the abalone mushrooms, fish cakes and lap cheong (Chinese Sausage).

The addition of this ingredients give it a different depth of flavour, the sweetness of the lap cheong, the earthiness of abalone mushrooms and the strong fishy taste of fish cakes brings a different life to this great vegetable giving the whole dish an array of amazing flavours and textures.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stir-fried Gai Lan with Fish Cake & Lap Cheong 1

Stir-fried Gai Lan with Fish Cake & Lap Cheong

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 3-4 1x
  • Cuisine: Chinese


  • 1 bunch gai lan (leaves and stems separated)
  • 200 g fish cake, sliced
  • 2 pcs lap cheong, sliced
  • 5 pcs abalone mushrooms, rehydrated and sliced
  • 2 stalks spring onions, chopped
  • 1/4 cup chicken stock
  • 3 tsp Chinese cooking wine
  • 1/2 tsp cornstarch
  • fish sauce, to taste
  • 3 slices ginger
  • 3 cloves garlic, minced
  • peanut oil


  1. Heat oil in a large wok, add the lap cheong and fish cake then stir fry for 3-4 minutes or until cooked, remove from wok then set aside.
  2. Using the same wok add oil if necessary then sauté ginger and garlic until fragrant.
  3. Add the abalone mushrooms and stir fry for 2 minutes.
  4. Add the gailan stems and stir fry until tender, this might take 4-5 minutes.
  5. Add the leaves then continue to stir fry for a minute.
  6. Combine together chicken stock, Chinese cooking wine and cornstarch, mix well until free of lumps then pour it into the wok. Add the lap cheong and fish cake back then bring it to a boil, simmer until sauce is thickens.
  7. Season with fish sauce, remove from wok then serve.


Stir-fried Gai Lan with Fish Cake & Lap Cheong Wide


5 Responses

  1. Jay says:

    OMG that picture looks so good.

  2. Terrific dish! Loads of flavor, and it’s gorgeous! Time to eat! 🙂

  3. This simple stir-fry dish is all I need to go with a big bowl of rice!

  4. Sarah says:

    Now this is a stir fry I can get behind. Beautiful!

  5. suituapui says:

    This is one way we would cook kai lan here, nice!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.