Got green beans and fish cakes on sale. This is a simple main meal. No hassle of utensils to wash nor time spent in the kitchen. Today, the sun is up. It’s time to sweep the leaves on my driveway and garden. Thanks to God for a sunny day.

Google: “Green beans, also called string beans or snap beans, are a healthy and versatile vegetable. They are high in vitamins A, C, and K, along with folate and minerals like manganese and potassium. The fiber in green beans supports digestion, helps control blood sugar, and may lower cancer risk. They also contain antioxidants that protect cells from damage and may reduce inflammation. Vitamin K in green beans is important for blood clotting and bone health. Low in calories and fat, their fiber content helps you feel full; assist with weight management. Additionally, green beans are low-FODMAP; suitable for people with IBS or digestive issues.”

“Chinese fish cakes are a type of fish cake made with surimi, egg whites, starch, and seasonings. They are a good source of protein and can be healthy, providing omega-3 fatty acids that support brain and heart health. They are usually shaped into patties or balls or in blocks and can be fried, steamed, or boiled. Fish cakes are mainly made from fish; high in quality protein needed for muscle repair and overall health. They have a mild flavour and can be added to dishes like ramen, soups, or salads. However, some fish cakes may contain high sodium, so it’s advisable to check nutrition labels and eat them in moderation.”

Today, I am adding green beans with sliced block precooked fish cakes to go with rice. It’s healthy, comforting and delicious. Let’s cook!!!

Ingredients

12-14 green beans
1/2 block precooked fish cakes
1 Tbs Shao Xing Chinese cooking wine
1 Tbs minced garlic
1 Tsp ginger powder
1 Tbs oil
salt
pepper

Method

Wash green beans, dry and cut off the stems on both ends of on each green bean. Cut into about 1inch long. Set aside. Cut the block fish cake into half. Keep the remaining in the freezer. The other half, rinse, and pat dry. You don’t have to rinse; I rinse as I don’t know whether the machine or human handle them. For safety sake; no bacteria on them even though the block are pack neatly. Then sliced into bite size. Set aside to air dry in a basket.

Heat 1 Tbs oil in a saucepan on medium heat. Once the oil is hot, add minced garlic and ginger powder, and cook for 1 minute. Then add in green beans, tossing around to make sure every stick of green bean is coated in oil for about 2-3 minutes until they start to blister and wrinkle.

Next, add sliced fish cakes; toss to coat the green beans for about 3-5 minutes, or until the green beans reach the desired level of tenderness and the fish cakes are heated through. Now add in Shao Xing, and toss again to coat the green beans and fish cakes for 1-2 minutes.

Note: If you are using frozen fish cakes, you may need to cook them for a slightly longer time to ensure they are cooked through about 5-7 minutes. If you are using pre-cooked fish cakes, the cooking time will be shorter. You can scatter some fried shallots or some fresh red slices chili. You can use round fried fish cakes. Instead of Shao Xing Chinese wines you can add soy sauce, mirin, or vegetables stock.

https://helenscchin.com/2024/06/22/green-bean-fish-cake/

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