Pan-Fried Turnip Cake with XO Sauce
Servings 2 servings (as main course)
- 5 ounces bean sprouts
- 1½ pounds turnip cake (cut into 1-inch cubes)
- 1 garlic clove (minced)
- 4 tablespoons XO sauce
- 3 green onion (cut into 1-inch length)
- Vegetable oil
For the bean sprouts, remove the roots and leaves with fingers or scissors. Rinse the sprouts under water and drain. Set aside.
In a large nonstick skillet over medium heat, add 2 tablespoons vegetable oil. Cook the turnip cake cubes in 2 batches and pan-fry until golden brown on all sides. Transfer to a large plate.
In the same pan, add the bean sprouts and cook for 2 minutes, stirring often. Transfer to a sieve to drain.
In a wok or large skillet over high heat, add 1 tablespoon oil. Add garlic and XO sauce. Stir for a minute. Add turnip cake. Mix well and cook for 1 minute. Add bean sprouts and green onion. Stir for 3 more minutes. Taste and add more xo sauce if desired. Transfer to serving plates. Serve immediately.
- If using homemade turnip cake, do not make this dish for the first 3 days. It's better to let the turnip cake sit in the fridge to harden. It will help to keep the turnip cake intact when pan-frying.
- If you do not have time to make your own turnip cake, you should be able to find some in Chinese supermarket.
- Turnip cake can be a bit delicate and soft. Flip carefully when cooking.
- The XO sauce I bought is from Lee Kum Kee. They have 2 versions. One regular and one extra hot. I got the regular. There are other XO sauce brands out there. It’s always a good idea to taste your sauce before using. You may have to adjust the amount you use depends on the brand and its spicy/salty level.