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| Japanese-Style
Hekka |
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| 1 pkg. fish
cakes 2 tsp. canola oil Assorted vegetables: string beans, cut julienne style, bunch of watercress, cleaned and drained green onions, cut in slices carrots, cut julienne style gobo, cut julienne style 2 Tbsp. shoyu sauce 1 Tbsp. sugar A block of tofu, drained and cut in cubes Heat canola oil in a wok, then add fish cakes, cut in 1/2 inch strips, sauteing for a few minutes. Add carrots, gobo and stringbeans, stirring for about 4 minutes. Add shoyu sauce and sugar and cook for 2 more minutes. Now add sliced green onions watercress, and tofu, cover and cook for 3-4 minutes more. Serve over hot steamed rice. |
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| Return To Hawaiian Recipes. | ||
