Korean Fish Cake Japchae-Style Stir-Fry Without Glass Noodles (3 Servings)

Wash and julienne the onion, carrot and bell pepper into thin strips. Cut the fish cakes into similarly sized strips.

Check the fish-cake package for cooking instructions and allergens. If the package instructs blanching, blanch as directed and drain well.

Mix 15 mL soy sauce, 4 g sugar and 5 g minced garlic in a small bowl.

Heat 10 mL cooking oil in a skillet over medium heat. Stir-fry the carrot and onion until the onion starts to turn translucent, then add the bell pepper and cook until slightly softened.

Add the fish cakes and sauce. Stir-fry over medium heat until the fish cake is hot throughout and the vegetables are cooked. If the sauce begins to stick, add water 1 tablespoon at a time.

Turn off the heat and mix in 5 mL sesame oil. Add sesame seeds if desired and serve warm. Promptly refrigerate leftovers in shallow containers.