Stir fry garlic stems with mix mushrooms fishcakes and cherries

Went to Chinatown in the city for lunch with friends. After lunch they wanted to get some groceries. I followed them just browsing and to see if anything new that I have not tried eating or cooking it.

This garlic stems caught my attention, my friends said they love it and use to cook them frequently. Intrigued to find out what I can add to my new found ingredients, and how will it taste like with some other vegetables to go with it. First ingredients came to my mind is mushrooms, fish cake, as usual must have colours in my dish so, I bought cherries tomatoes.

Then one of my friend came looking for me to show me this olive leaves preserved in a cute jar. She said I must try it, bought it too just curious as to why she said it can be added to so many dishes one of them is congee. I have congee most of the time, it would be great to add in.

Anyway, I am glad to go to the city and got some new ingredients and cooked it. Enjoyed my new found ingredients and experimenting the flavour with other ingredients. Taste wise delicious, crunchy, garlicky flavoured, umami, and sweetness.


2 bunches garlic stems, cut into bite size
1 packet mushroom mix (enoki, pearl, cloud and dried mushrooms), cut into bite size
1 Tsp garlic mince
2 Tsp fish sauce
10-12 thinly sliced, fish cake
1/4 c vegetable stock
2 Tsp olives leaves preserved  from Asian grocery
6-8 cherries tomatoes, roughly chopped
olive oil


Heat I Tbs oil in wok until heat up on medium heat. Then add garlic cook until fragrant about 1 minute. Next add garlic stems fry for 2 minutes. Then add mushrooms, fish cake slices and cherries cook for another 3 minutes.

Next add fish sauce and stock; cover and cook for about 2-3 minutes until stock has reduce a bit. Then add the olives leaves, pepper and toss around for 2 minutes. Don’t cook the garlic stems too long; wants a bit crunchy. Serve with Basmati rice or plain rice. Serve with rice and a glass of white wine. Enjoy!!!!